Chicken and Roasted Root Vegetable Salad

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)

Instructions

1. Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots, shallots and the entire envelope of Ranch seasoning. Drizzle with 1/3 cup on the vegetable oil. Mix well with hands, making sure all ingredients are coated with oil and seasoning. Transfer to a rimmed, non-stick baking sheet, spreading vegetable out to make one layer. Roast for 35-45 minutes or until vegetables are tender and golden brown.
2. Meanwhile, in a 10" non-stick skillet, over medium high heat, saute the chicken breast chunks in the remaining oil for 15-20 minutes or until cooked through and pieces are browned around the edges.
3. To serve: Place the baby spinach in a LARGE bowl. Add the roasted vegetables and the sauteed chicken. Drizzle with the juice of 1/2 lemon and toss gently to combine. Serve with lemon wedges on the side.