6 small red or yellow onions
2 medium sweet potatoes (12 ounces)
4-6 cloves garlic, peeled and crushed
2 teaspoons olive oil
½ teaspoon ground red pepper (cayenne)
12 cups mixed greens (16 ounces)
Nonfat raspberry salad dressing
1 cup cubed fresh pineapple
6 ounces cooked chicken breast, sliced
2 tablespoons grated Parmesan cheese
8 ounces Cabot Sharp Light Cheddar (about 2 cups)
Fresh mint leaves for garnish
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PREHEAT oven to 450°F.
PEEL potatoes into 1- by 3-inch fingers.
SPREAD onions, potatoes and garlic out on baking sheet with sides; drizzle with olive oil and sprinkle with red pepper, tossing to combine. Cover tightly with aluminum foil and roast for 30 minutes, or until tender.
UNCOVER and continue roasting until vegetables are well caramelized on outside, turning occasionally, about 20 minutes longer.
TOSS greens with dressing to taste. Divide among 6 plates and top with roasted vegetables, pineapple and chicken. Sprinkle with Parmesan. Grate cheddar into ribbons on top of each salad and garnish with mint.
I've been making this recipe for years and everyone loves it! It may sound weird at first but it's very satisfying and hits all the right notes with crisp field greens, chicken (I use grilled chicken tenders), sweet, fresh pineapple, savory roasted vegetables (don't forget the cayenne for a little extra kick!) and rich, sharp Cabot cheddar cheese. SO good!
Great flavors. For a quicker version with similar flavors, pan roast the onions, sweet potatoes and garlic and saute the chicken breasts.