Chicken and Roasted Root Vegetable Salad
Warm vegetables tossed with ranch seasoning makes this "Chicken and Roasted Root Vegetable Salad" an easy, hearty and satisfying meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingcontestcentral.com.
Ingredients
- 3 large red potatoes, cut into bite size chunks
- 12 ounces baby carrots (or 2-3 large carrots peeled and cut into 3 inch chunks
- 6-8 small shallots, peeled
- 2/3 cup vegetable oil, divided
- 1 envelope ranch seasoning mix (0.4 ounces)
- 1 pound chicken breasts, skinned, boned and cut into bite size pieces
- juice of 1/2 lemon (serve remaining 1/2 lemon as wedges with salad)
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