Roasted Sweet Potato, Chicken & Kale Salad

Preparation

• 1 Cook bacon in large skillet on medium heat. Remove; drain on paper towel; set aside. Sprinkle curry powder evenly on both sides of chicken breasts.  Add to skillet; cook 5 to 6 minutes per side until golden and cooked through (internal temp should reach 165°F).  Set aside; keep warm.
• 2 Add sweet potatoes to skillet; cook on medium-high heat 10 minutes or until lightly browned, stirring frequently. Stir in water, Garlic Paste, Lightly Dried Ginger, Jalapeno Paste and 1 tablespoon of the Lightly Dried Cilantro. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until sweet potatoes are tender, stirring occasionally. Stir in balsamic vinegar.
• 3 Toss kale with warm sweet potato mixture in large serving bowl.  Slice chicken; layer over kale salad. Crumble bacon and sprinkle over top. Garnish with remaining 1 tablespoon Lightly Dried Cilantro. Serve immediately.