Ingredients for Warm Roasted Root Vegetable And Chicken Salad Rsc
- 1 lb red potatoes, chopped into 1-inch cubes
- Baby Carrots
- 2 large shallots, thinly sliced
- Vegetable Oil
- Hidden Valley Original Ranch Dressing And Seasoning Mix
- Boneless Skinless Chicken Breast
- 5 oz baby spinach
- Fresh Lemon Juice
- Lemon Wedges
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How to Make Warm Roasted Root Vegetable And Chicken Salad Rsc
- Preheat oven to 400°F (200°C).
- Wash and chop 1 lb red potatoes into 1-inch cubes. Peel and chop 1 lb carrots into 1-inch pieces. Thinly slice 2 large shallots.
- In a large bowl, combine the potatoes, carrots, and shallots. Add 1 tbsp Hidden Valley Original Ranch seasoning and 3 tbsp olive oil.
- Toss gently with your hands to ensure all vegetables are coated.
- Spread the vegetables in a single layer on a large non-stick baking sheet.
- Roast for 30-40 minutes, or until tender and golden brown, stirring halfway through.
- Meanwhile, heat 1 tbsp olive oil in a 10-inch non-stick skillet over medium-high heat. Add 1 lb cubed chicken breast and sauté for 12-15 minutes, or until cooked through and browned.
- In a large bowl, combine 5 oz baby spinach, the roasted vegetables, and the cooked chicken.
- Divide the salad among 4 plates.
- Drizzle each serving with 1 tbsp fresh lemon juice.
- Garnish with a lemon wedge (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
32g
Fat
14g
Carbs
18g