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Preheat the oven to 400 degrees.
Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.
Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with salt and pepper. Roast for 40 minutes.
Cook your wild rice according to the package instructions.
Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces. (Think chopped salad!)
Cut your cooked chicken and apple, and pull the goat cheese and slivered almonds out.
In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, and salt and pepper. Whisk to combine.
When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add ⅓ cup of wild rice, and as much chicken, apples, goat cheese, and almonds as you prefer.
Pour the dressing over the portion you are going to eat and stir to combine. Enjoy!