A delightful and hearty salad combining roasted root vegetables and sautéed chicken, topped with a refreshing lemon drizzle.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal roasting results.
In a large bowl, combine the potatoes, carrots, and shallots. Drizzle with half of the olive oil and sprinkle with the ranch seasoning. Toss to coat evenly.
Ensure all vegetables are evenly coated for consistent roasting.
Spread the vegetables in a single layer on a rimmed baking sheet. Roast in the oven for 30-40 minutes, stirring halfway through, until tender and golden brown.
Stirring halfway ensures even browning on all sides.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium heat. Add the chicken breast pieces and sauté for 12-15 minutes, until cooked through and golden brown.
Cut chicken into even pieces for uniform cooking.
In a large serving bowl, combine the roasted vegetables, sautéed chicken, and baby spinach. Toss gently to mix.
Toss gently to avoid bruising the spinach leaves.
Squeeze fresh lemon juice over the salad and serve with lemon wedges on the side.
Adding lemon juice just before serving enhances the freshness of the dish.
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