Warm Roasted Root Vegetable and Chicken Salad

Susan Bickta


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.


★★★★★ 1 vote

20 Min
45 Min


  • 3 large
    red potatoes, cut into bite size chunks
  • 12
    ounces baby carrots
  • 4
    large shallots, cut into bite size pieces
  • 2/3 c
    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 Tbsp
    fresh squeezed lemon juice (+ lemon wedges for garnish)

How to Make Warm Roasted Root Vegetable and Chicken Salad


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

Printable Recipe Card

About Warm Roasted Root Vegetable and Chicken Salad

Main Ingredient: Chicken
Regional Style: American

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