Sweet Potato, Chicken and Cheddar Salad
Ingredients
- 6 sm. red or yellow onions
- 2 med. Sweet potatoes
- 4 -6 cloves garlic crushed
- 2 tsp. olive oil
- 12 cups mixed greens
- 1 cup fresh pineapple chopped
- 6 oz. chicken breast chopped
- 2 Tbsp. grated parmesan cheese
- Light, low-sugar dressing
Instructions
- Preheat oven to 450? F. Peel onions, then cut lengthwise into 4-6 sections, leaving root intact. Cut sweet potatoes into 1-by 3-inch fingers. Spread onions, potatoes, and garlic out on a baking sheet with sides; drizzle with olive oil, tossing to combine. Cover with aluminum foil and roast for 30 min. or until tender. Uncover and continue roasting until vegetables are well caramelized on outside, turning occasionally, about 20 min. longer. Toss greens with dressing to taste. Divide among plates and top with roasted vegetables, pineapple and chicken. Sprinkle with parmesan. Grate cheese on top of each salad.
