Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 18-20 minutes. Allow to cool for 5 minutes.

While sweet potato roasts, zest and quarter lemon. Cut tomato into wedges.

In a small bowl, combine Caesar dressing, sour cream, lemon zest, and a squeeze of lemon juice, salt, and pepper.

Pat chicken* dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a cutting board.

GRILLING ALTERNATIVE: Heat a well-oiled grill or grill pan over medium-high heat. Add chicken and cook until browned and cooked through (we suggest 3-5 minutes per side, but grills can vary).

Meanwhile, remove and discard any large stems from kale. Place in a large bowl along with a large drizzle of olive oil, a squeeze of lemon juice, and a big pinch of salt.

Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, giving them a tender (never fibrous!) texture.

Transfer sweet potato to bowl with kale. Add tomato, Parmesan, croutons, and ⅔ of the dressing (save the rest for serving).

Gently toss until coated. Season with salt, pepper, and more lemon juice if desired.

Slice chicken crosswise.

Divide salad between shallow bowls or plates. Arrange chicken over top. Drizzle with remaining dressing and serve.