Warm Sweet Potato, Kale and Chicken Salad | RICARDO

Ingredients

• 2 ½ lb (1.1 kg) sweet potatoes, peeled and cubed (about 2 large potatoes)
• 4 oz (115 g) pancetta, diced
• 1 tsp sweet paprika
• 6 cups (360 g) kale, stems removed, leaves torn
• 1 tbsp (15 ml) olive oil
• 1 ¼ cups (215 g) cooked chicken, shredded
• ¼ cup (25 g) roasted pecans
• 3 tbsp (45 ml) mayonnaise
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp (15 ml) whole-grain mustard
• 1 tsp (5 ml) maple syrup
• 1 shallot, cut into thin rounds