Chicken Kale Salad with Apples & Sweet Potatoes

1 Preheat the oven to 400 F
2 Add the cubed sweet potatoes to a large sheet pan. Drizzle with a little olive oil, 1/2 tsp of cinnamon and pinch of salt.
3 In a bowl, toss the chicken with the olive oil, maple syrup, dijon mustard, paprika and salt & pepper. Once evenly coated, transfer the chicken to the sheet pan with the sweet potato.
4 Bake the chicken and sweet potatoes for about 35-40 minutes.
5 While that bakes, prepare the vinaigrette by adding the olive oil, maple syrup, apple cider vinegar, lemon juice and salt & pepper to a jar and shaking well.
6 Add the kale and chickpeas to a large salad bowl and pour in 1/2 of the dressing. Massage the dressing in well with your hands or tongs.
7 Once the chicken and sweet potato are ready, let them cool for 5 minutes. Dice the chicken and add it to the salad with the sweet potatoes, chopped apple and walnuts. Toss together with the remaining dressing and adjust salt as needed.
8 Leftovers can be refrigerated for up to 5 days. This salad tastes delicious in a wrap with your favorite dipping sauce!