Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

Preparation

• 1 Cook bacon in a large skillet. Remove; drain on paper towel; set aside.
• 2 Sprinkle curry powder evenly on both sides of chicken breasts. Add to skillet; cook 5 to 6 minutes per side; turning once until golden and cooked through. Set aside; keep warm.
• 3 Add sweet potatoes to skillet on medium-high heat; cook 10 minutes or until lightly browned, stirring frequently. Add water, Gourmet Garden Garlic, Lightly Dried Ginger, jalapeno, and Lightly Dried Cilantro; stir. Bring to a boil; simmer on medium-low for 10 minutes, or until sweet potatoes are tender, stirring occasionally. Stir in balsamic vinegar.
• 4 Toss kale with warm sweet potato mixture. Slice chicken; add to salad and top with reserved bacon. Sprinkle with remaining Lightly Dried Cilantro. Serve immediately.