1. Preheat oven to 400 F. Peel and cut sweet potato into thin, bite-size pieces about 1/4″ thick. I took a circle and cut it in half, and then cut triangles out of each half-circle. 

2. Toss sweet potato in bowl with a neutral oil, salt, and pepper. You want a good amount of oil on these as that will help with the browning. Put in the oven and set the timer for 20 minutes. 

3. Preheat the grill. Lightly oil your chicken with a neutral oil and salt and pepper. Set aside until the grill is hot (usually about 5 minutes). While waiting – clean your workspace and get ready to cut the apples, kale, radish, and make the dressings. Put chicken on the grill until fully cooked (about 10 minutes, depending on the thickness of breasts — it’s okay if the chicken is done a bit early because it should rest for a few minutes). 

4. Your sweet potato timer may be going off, or just about to. The potatoes should start to brown, but not fully there yet – they should need another 10 minutes or so. Thinly slice your apples. In a small bowl or mason jar, (you can use this same one for the dressing too!) combine the glaze ingredients and whisk or shake well. Toss the apples in the glaze to evenly coat and place on a sheet pan. Put in the oven with sweet potatoes for about 10 minutes.**

Apples after baking

5. Destem and wash kale. Then roll and slice into strips as illustrated above. Place in a salad bowl with a sprinkle of salt and a teaspoon of olive oil. Gently massage the kale for 30 seconds and let rest. 

6. Cut the radishes. Remove the chicken from the grill, cover with foil and let rest. 

7. Make Dressing by combining all ingredients and mixing well. Season to taste. Add sweet potatoes, apples, and radishes to the kale. Slice or dice the chicken and place it on top.

8. Drizzle the dressing over everything and serve!