Hidden Valley Warm Chick Veg Salad Rsc
Bring warmth and vibrance to your table with the Hidden Valley Warm Chick Veg Salad RSC, a wholesome medley of tender chicken, crisp sautéed vegetables, and fresh spinach, all tied together with the creamy goodness of Hidden Valley Ranch dressing. This quick and nutritious recipe combines protein-packed boneless chicken breasts, seasoned to perfection and pan-seared until golden, with vibrant zucchini, sweet red bell peppers, and juicy cherry tomatoes for a striking array of flavors and textures. Artfully arranged over a bed of baby spinach and finished with a sprinkle of optional feta cheese, this salad is a satisfying, guilt-free meal for lunch or dinner. Ready in just 35 minutes, this warm salad bursts with bold flavors and nutritious ingredients, making it perfect for those seeking a healthy, easy-to-make dish. Don't forget to drizzle it generously with Hidden Valley Ranch dressing for that signature creamy finish everyone loves!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 medium-sized Zucchini
- 1 medium-sized Red bell pepper
- 1 medium-sized Carrot
- 1 cup Cherry tomatoes
- 4 cups Spinach leaves
- 0.5 cup Hidden Valley Ranch dressing
- 0.25 cup Feta cheese (optional)
Instructions
Season the chicken breasts with salt, black pepper, paprika, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6–7 minutes per side, or until completely cooked through and golden brown on both sides. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
While the chicken rests, prepare the vegetables. Slice the zucchini into thin half-moons, cut the bell pepper into strips, and julienne the carrot.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the zucchini, bell pepper, and carrot. Sauté for 5–6 minutes until the vegetables are slightly tender but still crisp. Add the cherry tomatoes and cook for an additional 2 minutes, just until they begin to soften.
To assemble the salad, place a bed of fresh spinach leaves on each plate. Top with the warm sautéed vegetables and sliced chicken strips.
Drizzle Hidden Valley Ranch dressing generously over the salad. For an extra touch of flavor, sprinkle with crumbled feta cheese if desired.
Serve immediately while warm and enjoy your nutritious Hidden Valley Warm Chick Veg Salad!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 6248 mg | 272% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 29.0 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 501 mg | 39% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
