Warm Roasted Root Vegetable And Chicken Salad #Rsc

• 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

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.

red potatoes, baby carrots, shallots, vegetable oil, mix, boneless skinless chicken breast, lemon juice, lemon wedges

Taken from www.food.com/recipe/warm-roasted-root-vegetable-and-chicken-salad-rsc-495124 (may not work)