Zesty Roasted Chicken and Root Vegetable Salad
Elevate your meal with this vibrant Zesty Roasted Chicken and Root Vegetable Salad, featuring a medley of colorful roasted red potatoes, sweet baby carrots, and aromatic shallots. Each bite bursts with the classic flavor of Hidden Valley Original Ranch Seasoning, perfectly complemented by succulent, sautéed chicken breast. Fresh baby spinach adds a delightful crunch, while a drizzle of zesty lemon juice brightens the dish, making it a wholesome and satisfying option for lunch or dinner. Enjoy this comforting yet refreshing salad that brings the warmth of roasted vegetables and the heartiness of chicken together in perfect harmony.
N/A
Servings
180
Calories
9
Ingredients
Ingredients
Red Potatoes
3 large (unpeeled, cut into bite-size chunks)
Baby Carrots
3/4 lb (whole)
Shallots
4 (peeled and roughly chopped)
Vegetable Oil
1/3 cup (divided)
Hidden Valley Original Ranch Dressing and Seasoning Mix
1 (1 ounce) package (package)
Boneless Skinless Chicken Breast
3/4 lb (cut into bite-size chunks)
Baby Spinach
1 (5 ounce) bag (washed and dried)
Fresh Lemon Juice
2 tablespoons (freshly squeezed)
Lemon Wedges
4 (for garnish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the bite-sized chunks of red potatoes, baby carrots, and roughly chopped shallots.
3
Sprinkle the mixture generously with Hidden Valley Original Ranch Seasoning and add 3 tablespoons of vegetable oil. Using your hands, toss gently to ensure all vegetables are evenly coated with oil and seasoning.
4
Transfer the seasoned vegetables onto a non-stick rimmed baking sheet, spreading them out in a single layer.
5
Roast in the preheated oven for 30-40 minutes or until the vegetables are tender and golden brown, stirring halfway through for even roasting.
6
While the vegetables are roasting, heat the remaining oil in a 10-inch non-stick skillet over medium heat.
7
Add the bite-sized chicken breast pieces to the skillet. Sauté for 12-15 minutes, cooking until the chicken is browned on the outside and cooked through, stirring occasionally.
8
In a large bowl, combine the roasted vegetables with the sautéed chicken and the fresh baby spinach. Toss gently to mix all the ingredients together.
9
Divide the warm salad among four plates, and drizzle each serving with fresh lemon juice for a zesty finish.
10
Garnish with lemon wedges on the side for an extra pop of flavor.
Nutrition Information
8.75g
Fat
15g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Zesty Roasted Chicken and Root Vegetable Salad?
The main protein is 3/4 lb of boneless skinless chicken breast, cut into bite-size chunks.
What types of vegetables are roasted for this salad?
The roasted vegetables include large red potatoes, 3/4 lb of baby carrots, and four shallots.
Should the red potatoes be peeled before roasting?
No, the red potatoes should be kept unpeeled and cut into bite-size chunks.
What is the recommended oven temperature for roasting the vegetables?
The oven should be preheated to 400°F (200°C).
How long do the root vegetables need to roast?
The vegetables should roast for 30-40 minutes or until they are tender and golden brown.
What seasoning provides the primary flavor for the roasted vegetables?
The vegetables are seasoned with one package (1 ounce) of Hidden Valley Original Ranch Dressing and Seasoning Mix.
How should the shallots be prepared?
The shallots should be peeled and roughly chopped before being added to the roasting mixture.
How much oil is required for this recipe?
A total of 1/3 cup of vegetable oil is used, which is divided between roasting the vegetables and sautéing the chicken.
How long does it take to cook the chicken in the skillet?
The chicken breast pieces should be sautéed for 12-15 minutes until browned and cooked through.
What type of greens are included in this salad?
A 5-ounce bag of fresh baby spinach, washed and dried, is tossed into the salad.
Is the salad served cold?
No, this is a warm salad where the roasted vegetables and sautéed chicken are combined with fresh spinach while still warm.
What provides the zesty finish for this salad?
The salad is finished with two tablespoons of freshly squeezed lemon juice drizzled over the top.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
How much protein is in one serving of this salad?
There are 10 grams of protein per serving.
What is the fat content per serving?
The fat content is 8.75 grams per serving.
How many carbohydrates are in a serving?
There are 15 grams of carbohydrates per serving.
Is it necessary to stir the vegetables during roasting?
Yes, you should stir the vegetables halfway through the roasting time to ensure even browning.
What kind of baking sheet should be used?
A non-stick rimmed baking sheet is recommended to prevent the vegetables from sticking.
What size skillet is best for sautéing the chicken?
A 10-inch non-stick skillet is recommended for cooking the chicken.
How many people does this recipe serve?
The recipe instructions suggest dividing the salad among four plates.
Are the baby carrots cut or left whole?
The baby carrots are used whole in this recipe.
What garnish is suggested for the final dish?
The salad is garnished with lemon wedges on the side.
How do you ensure the vegetables are evenly seasoned?
You should toss the vegetables by hand with the oil and Hidden Valley Original Ranch Seasoning in a large mixing bowl.
Can I use frozen chicken for this recipe?
The recipe calls for boneless skinless chicken breast, which should be thawed and cut into bite-size chunks before cooking.
What is the total number of ingredients in this recipe?
There are 9 ingredients: red potatoes, baby carrots, shallots, vegetable oil, Ranch seasoning, chicken breast, baby spinach, lemon juice, and lemon wedges.
Is this recipe suitable for lunch or dinner?
Yes, it is described as a wholesome and satisfying option for either lunch or dinner.
How should the baby spinach be prepared before adding it to the bowl?
The baby spinach should be washed and dried thoroughly.
Does the recipe use Ranch dressing or seasoning?
The recipe uses the Hidden Valley Original Ranch Dressing and Seasoning Mix (dry package).
What texture should the roasted vegetables have?
The vegetables should be tender on the inside and golden brown on the outside.
What is the flavor profile of the salad?
It is a savory and zesty salad combining the herb-filled flavor of Ranch seasoning with bright, acidic lemon juice.