Hidden Valley Warm Chick & Veg Salad #RSC Recipe

Name: Hidden Valley Warm Chick & Veg Salad #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small red potatoes, larger ones quartered; 12 Brussels sprouts, halved; 12 baby carrots; 2 tablespoons olive oil; 2 tablespoons Hidden Valley Original Ranch Dips Mix; 1 cup hidden valley original ranch dressing; 2 boneless skinless chicken breast halves; 2 tablespoons Greek yogurt; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon dried sage; ½ teaspoon salt; 1 tablespoon olive oil; 1 (6 ounce) bag fresh spinach; 3 red bell peppers, seeded, deveined, sliced into 1/4 inch rings; ½ cup flour; 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix; 1 teaspoon cayenne pepper; 2 eggs; 1 teaspoon water; 2 cups Italian seasoned breadcrumbs; 2 cups canola oil

Servings: persons

12 small red potatoes, larger ones quartered
12 Brussels sprouts, halved
12 baby carrots
2 tablespoons olive oil
2 tablespoons Hidden Valley Original Ranch Dips Mix
1 cup hidden valley original ranch dressing
2 boneless skinless chicken breast halves
2 tablespoons Greek yogurt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon salt
1 tablespoon olive oil
1 (6 ounce) bag fresh spinach
3 red bell peppers, seeded, deveined, sliced into 1/4 inch rings
½ cup flour
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 teaspoon cayenne pepper
2 eggs
1 teaspoon water
2 cups Italian seasoned breadcrumbs
2 cups canola oil

1
Pre-heat oven to 400?
2
F.
3
Place chicken breasts in freezer partially freeze and slice into 1/2 inch medallions.
4
Combine Greek yogurt, rosemary, thyme, sage and salt.
5
Add chicken medallions and allow to marinate while veggies roast.
6
For vegetables, whisk Hidden Valley Ranch Dip Mix into Olive oil and toss with vegetables.
7
Place on sheet pan and roast, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes.
8
Add 1 Tbsp oil to skillet and bring to high heat.
9
Sear chicken medallions in hot skillet 3-4 minutes per side until juices run clear.
10
Toss warm veggies with Hidden Valley Ranch Original Dressing.
11
For the salad:.
12
Heat canola oil in deep skillet to 360F Lightly beat the eggs with 1 tsp water.
13
Dip pepper rings into egg mixture, then into flour, then into egg mixture and toss with Italian seasoned bread crumbs.
14
Fry 3-4 minutes until lightly browned and crisp.
15
Assemble the salad by placing 1/4 of the fresh spinach onto each of 4 plates.
16
Top each bed of spinach with 1/4 of the roasted, dressed vegetables, then 1/4 of the chicken medallions.
17
Top each with fried red pepper rings and serve.

1848

kcal

Calories

141

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 12 small red potatoes, larger ones quartered, 12 Brussels sprouts, halved, 12 baby carrots, 2 tablespoons olive oil, and more.

Yes, Hidden Valley Warm Chick & Veg Salad #RSC falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hidden Valley Warm Chick & Veg Salad #RSC

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