Chicken, Sweet Potato, and Cashew Salad

Ingredients:

• Half a small red onion, thinly sliced
• 700 g sweet potato, peeled and cut into 2 cm pieces.
• 5 tablespoons extra-virgin olive oil
• 2 tsp. madras curry
• Finely grated zest and juice of 1 lime
• 3 tbsp. l. mango chutney
• 4 cups small kale mixture
• Half a head of Bibb lettuce, torn into pieces
• 2 cups shredded grilled chicken (about 350 g)
• 1 cup fresh mint and/or cilantro
• 1/3 cup salted roasted cashews, chopped

Preparation:

1. Place the baking sheet in the oven and preheat the oven to 425°F (220°C). In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, curry powder, 1/2 teaspoon of salt, and freshly ground black pepper. Spread them in a single layer on the hot baking sheet and bake until tender and golden brown around the edges, 20-25 minutes.
2. Place the red onion in a small bowl and cover with cold water and set aside.
3. Meanwhile, in a large bowl, combine the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt, and a few freshly ground black peppers.
4. Drain the onions and add them to the bowl along with the kale, lettuce, chicken, and half the greens; toss to distribute evenly. Season with salt and pepper to taste. Divide among plates and top with the sweet potatoes, sprinkled with cashews and the remaining greens.