Roasted Spring Vegetable Salad with Chicken

I (normally) love a good salad. I made this salad a few weeks ago, while I was still eating normal things. I was inspired by the veggies we got from our CSA one day- green beans, potatoes and zucchini- and decided to roast them up and put them on a salad. I really love warm veggies on a salad.. it's such a treat. I especially love the roasted potatoes on a salad. It's just perfection. This is a great summer meal- no fuss at all.

(Sorry for not writing more- must go lay down until the nausea passes.)

Roasted Spring Vegetable Salad with Chicken
Recipe Components:

spring vegetables (I included green beans, potatoes and zucchini)
your favorite spices (I used salt, pepper, dried Italian seasoning, garlic powder, etc)
olive oil
cooked chicken
mixed greens
balsamic vinaigrette

Preheat oven to 400 degrees. Toss vegetables, spices and olive oil in a shallow roasting pan. Roast, tossing occasionally, until cooked through, about 20-25 minutes. Meanwhile, prepare mixed greens and warm the cooked chicken. Top the mixed greens with vegetable mixture, chicken and your favorite balsamic vinaigrette. Serve while still warm.