Warm Roasted Root Vegetable And Chicken Salad #rsc

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 large red potatoes, unpeeled, cut into bite-size chunks
• 3/4 lb baby carrots
• 4 shallots, peeled and roughly chopped
• 1/3 cup vegetable oil, divided
• 1 (1 ounce) package hidden valley® original ranch® dressing and seasoning mix
• 3/4 lb boneless skinless chicken breast, into bite size chunks
• 1 (5 ounce) bag baby spinach, washed and dried
• 2 tablespoons fresh lemon juice
• 4 lemon wedges

Recipe

• 1 heat oven to 400 degrees f. in a large bowl, combine the potatoes, carrots and shallots. sprinkle with the hidden valley original ranch seasoning and 3 tablespoons of the oil. toss gently, with hands, to make sure all pieces are coated with oil and seasoning. transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. roast for 30-40 minutes or until tender and golden brown.
• 2 meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
• 3 to serve: in a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. divide among 4 plates and drizzle each with lemon juice. garnish each with a lemon wedge, if desired.