Sweet Potato:

• 1 large baked sweet potato, peeled and chopped
• ¼ Tbsp. olive oil
• ¼ tsp. salt
• ¼ tsp.
• 1 tsp. cinnamon

Chicken:

• 1 lb. chicken breast
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 2 tsp. garlic powder
• 2 tsp. dried parsley
• ½ Tbsp. olive oil

Dressing:

• 2 ½ Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. honey
• 2 Tbsp. plain nonfat Greek yogurt
• 1 tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. black pepper

Salad:

• 1 head kale, destemmed and chopped
• ¼ Tbsp. olive oil
• pinch of salt
• 1 gala apple, sliced
• 1 cup cooked rice
• ¼ cup almonds, chopped
• ¼ cup goat cheese, crumbled (optional)

1. Preheat the oven to 415°F and line a baking sheet with parchment paper. Toss the sweet potato with the oil and seasonings and bake in the oven for 25-30 minutes, tossing halfway through until crisp. Set aside.
2. Next, season the chicken on both sides. Using a large pan, heat the oil over medium heat. Sear the chicken on both sides until cooked. Allow to rest before cutting into cubes.
3. To make the dressing, combine the ingredients in a bowl and whisk to combine until smooth and creamy.
4. To assemble the salad, add the kale to a large bowl and top with olive oil and salt. Massage the kale with clean hands for 2-3 minutes or until the kale begins to soften. Top the salad with cooked sweet potato, chicken, wild rice, apple, almonds, and dressing. Feel free to add goat cheese (or cheese of your choice) for some extra calcium!