Grilled Chicken Chopped Salad with Cilantro Vinaigrette

INSTRUCTIONS

• 1 For the Spiced Nuts, preheat oven to 300°F. Place peanuts and pecans in medium bowl. Add maple syrup, 2 tablespoons of the sugar, and 1/2 teaspoon each of the salt and cayenne pepper; toss to coat well. Transfer nut mixture to large parchment-lined baking sheet, spreading into an even layer.
• 2 Bake 20 to 25 minutes, stirring occasionally, until golden brown. Meanwhile, mix remaining 1 tablespoon sugar, and 1/4 teaspoon each salt and cayenne pepper. Remove nuts from oven; immediately sprinkle with sugar mixture, stirring coat well. Cool completely. Coarsely chop and set aside until ready to serve.
• 3 For the Vinaigrette, place all ingredients in blender container; cover. Blend on high speed until smooth. Reserve 1/2 cup of the vinaigrette for marinating chicken. Refrigerate remaining dressing until ready to serve.
  
  Tip: Vinaigrette can be made up to 2 days ahead. Store in an airtight container in the refrigerator.
• 4 For the Chicken, whisk reserved 1/2 cup vinaigrette and oil in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade mixture, turning to coat. Refrigerate 30 minutes. Remove chicken from marinade; discard any remaining marinade.
• 5 Grill chicken over medium to medium-high heat, 8 to 10 minutes per side or until cooked through. Let rest 5 minutes before slicing into strips.
• 6 To assemble the Salad, place chopped cabbage and kale in large bowl. Drizzle with remaining vinaigrette, tossing to mix. Top with Spiced Nuts, grilled Chicken, Crispy Sweet Potatoes and avocado to serve.