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

Dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop cashews. Halve grapes.

Toss sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While sweet potato roasts, pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Transfer chicken to a cutting board.

Place kale in a large bowl. Add a drizzle of olive oil; lightly season with a pinch of salt. Using your hands, massage kale until leaves are dark green and tender, 1-2 minutes.

In a separate large bowl, whisk together vinegar, mustard, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).

Slice chicken crosswise.

To bowl with dressing, add kale, cashews, grapes, roasted sweet potato, and feta. Toss until evenly coated.

Divide salad between bowls and top with chicken. Serve.