Roasted Sweet Potato Salad

1 inch Large sweet potato cut into 1 cubes
1 tsp Coconut oil melted
2 tsp Brown sugar packed
1/2 Tbsp Yellow curry powder
Salt
1/4 Cup Cashews
1/2 lb Chicken breasts about 2 large
1/4 Cup Sweetened coconut flakes
8 Cups Lettuce leaves
1/4 Cup Cilantro roughly chopped
2 tsp Fresh mint minced
2 tsp Red Chile pepper minced
1/2 Cup Mango cubed
4 Tbsp KRAFT Mango Chipotle Vinaigrette

Preheat your oven to 400 degrees.
In a large bowl,[/url] toss together the sweet potato cubes, coconut oil, brown sugar and curry power. Lay them in a single layer on a large [url href=http://amzn.to/1KYDxbD target=_blank rel=nofollow]baking sheetand sprinkle with salt. Bake for 15-20 minutes until fork tender. In the last 10 minutes of baking, toss the cashews onto the pan so they can toast at the same time.
While the potatoes cook, preheat your grill to medium heat and cook the chicken until no longer pink inside, or about 7-9 minutes per side. Set aside to rest.
When the potatoes and cashews come out of the oven, place the coconut flakes onto a small baking pan and place them in the oven until light golden brown. It only takes 2 or 3 minutes, and they burn easily, so watch them closely!
In a large bowl, toss together the lettuce, cilantro, mint, sliced pepper and mangoes. Then, toss with the sweet potatoes, cashews and toasted coconut.
Drizzle in the Mango Chipotle Dressing and toss until everything is well coated.
Divide between two plates, top each with a chicken breast and DEVOUR!