Grain, Chicken Breasts and Kale Harvest Super Salad

• Meanwhile, peel, then cut sweet potatoes into 1/2-inch cubes.
• Add sweet potatoes, Southwest Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
• Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.

• Meanwhile, heat a large non-stick pan over medium heat. 
• When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pecans so they don't burn!)
• Transfer to a plate.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**

• Add kale and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt.
• Using your hands, massage oil into kale for 30 sec to soften leaves.
• Core, then cut apple into 1/2-inch pieces.
• Add apples and cranberries to the bowl with kale. Set aside.

• Add Dijon, 1 tbsp (2 tbsp) maple syrup, vinegar and 2 tbsp (4 tbsp) oil to a small bowl.
• Season with salt and pepper, then whisk to combine.

• Fluff wild rice with a fork, then season with salt to taste.
• Thinly slice chicken.
• Add wild rice, sweet potatoes and half the dressing to the large bowl with salad.
• Toss to combine.
• Divide salad between bowls.
• Top with chicken.
• Drizzle remaining dressing over top.
• Sprinkle over pecans and feta.

If you've opted to get chicken, pat chicken dry with paper towels. Season with salt and pepper. Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**