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

Dice sweet potato into ½-inch pieces. (TIP: Feel free to peel first if you like.) Toss on a baking sheet with a large drizzle of olive oil, 1 tsp BBQ Seasoning (2 tsp for 4 servings), and a pinch of salt and pepper. (You’ll use the rest of the BBQ Seasoning later.)

Roast on middle rack, tossing halfway through, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes after removing from oven.

While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles.

Place pecans in a medium, preferably nonstick, pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes.

Turn off heat; remove pecans from pan.

Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper.

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

Turn off heat; transfer to a cutting board.

In a large bowl, toss spinach, apple, and roasted sweet potato with honey Dijon dressing to taste. Season with salt and pepper.

Slice chicken crosswise.

Divide salad between bowls and top with sliced chicken. Garnish with toasted pecans and serve.