Before starting, preheat the oven to 450°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch fries.Toss sweet potatoes with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 20-22 min.

While sweet potatoes cook, pat chicken dry with paper towels, then cut each tender in half. Add chicken, garlic salt and 1 tbsp mayo (dbl for 4ppl) to a medium bowl. Toss to combine. Season with salt and pepper. Sprinkle over panko, then toss to coat.

On another parchment-lined baking sheet, arrange chicken in a single layer. Drizzle over 1 tbsp oil (dbl for 4ppl). Bake in the top of the oven, until chicken is cooked through, 14-16 min.**

Peel, then grate the carrot. Thinly slice the green onion. Whisk together vinegar, green onions, remaining mayonnaise and 1 tsp sugar (dbl for 4ppl) in a large bowl. Season with salt and pepper.

Stir together plum sauce and sweet chili sauce in another large bowl. Season with salt and pepper. Add the cooked chicken. Toss to coat.

Add the spring mix and carrots to the large bowl with the green onion dressing. Toss to coat. Divide the chicken, fries and salad between plates.