Soak the cashews night before, room temperature tap water just enough to cover cashews.
Drain cashews and blend with remaining dressing ingredients.
Dice the sweet potato and chicken on a sheet pan.
Coat with olive oil, sea salt and pepper and roast at 350F for 25-30 mins.
The chicken may cook faster.
Massage the desired amount of dressing into the kale and add remaining salad ingredients.
Top with the almond parmesan.
