warm roasted root vegetable and chicken salad

Name: Warm Roasted Root Vegetable and Chicken Salad
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 large red potatoes, cut into bite size chunks; 12 - ounces baby carrots; 4 - large shallots, cut into bite size pieces; 2/3 cup(s) vegetable oil, divided; 1 - envelope hidden valley original ranch seasoning mix; 1 - pound chicken breasts, skinned, boned and cut into bite size pieces; 1 - bag (5 ounces) baby spinach, washed and dried; 2-3 tablespoon(s) fresh squeezed lemon juice (+ lemon wedges for garnish)

(1 RATING)

16 Pinches 1 Photo

Susan Bickta

Kutztown, PA

Updated on Jul 15, 2013

I created this recipe for a contest. It was not a winner, but my family loves it! It's a nice, light (yet hearty) salad, perfect for a warm summer day. Adding the Ranch seasoning mix gives it a wonderful flavor.

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Roasted Root Vegetable and Chicken Salad

prep time 20 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

3 large red potatoes, cut into bite size chunks
12 - ounces baby carrots
4 - large shallots, cut into bite size pieces
2/3 cup vegetable oil, divided
1 - envelope hidden valley original ranch seasoning mix
1 - pound chicken breasts, skinned, boned and cut into bite size pieces
1 - bag (5 ounces) baby spinach, washed and dried
2-3 tablespoons fresh squeezed lemon juice (+ lemon wedges for garnish)

How To Make warm roasted root vegetable and chicken salad

Step 1

Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots, shallots and the entire envelope of Ranch seasoning. Drizzle with 1/3 cup on the vegetable oil. Mix well with hands, making sure all ingredients are coated with oil and seasoning. Transfer to a rimmed, non-stick baking sheet, spreading vegetable out to make one layer.

Step 2

Roast for 30-40 minutes or until vegetables are tender and golden brown.
Step 3

Meanwhile, in a 10" non-stick skillet, over medium high heat, saute the chicken breast chunks in the remaining oil for 15-20 minutes or until cooked through and pieces are browned around the edges.
Step 4

To serve: Place the baby spinach in a LARGE bowl. Add the roasted vegetables and the sauteed chicken. Drizzle with the 2 tablespoons of lemon juice and toss gently to combine. Serve with lemon wedges on the side.
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