Warm Roasted Root Vegetable and Chicken Salad
3 largered potatoes, cut into bite size chunks
12ounces baby carrots
4large shallots, cut into bite size pieces
2/3 cvegetable oil, divided
1envelope hidden valley original ranch seasoning mix
1pound chicken breasts, skinned, boned and cut into bite size pieces
1bag (5 ounces) baby spinach, washed and dried
2-3 Tbspfresh squeezed lemon juice (+ lemon wedges for garnish)
How to Make Warm Roasted Root Vegetable and Chicken Salad
- 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.
- Roast for 30-40 minutes or until vegetables are tender and golden brown.
- 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.
- 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.