Warm Moroccan Chicken and Sweet Potato Salad

Ingredients

• 3 chicken breasts on the bone, about 1 ½ to 2 pounds
• 1 teaspoon mild curry powder
• 1 teaspoon ground cumin
• Kosher Salt
• 7 tablespoons extra-virgin olive oil
• 3 cups sweet potatoes, ¾-inch dice, about 1 ½ pounds
• ¼ cup whole almonds with skin, coarsely chopped
• ⅓ cup pumpkin seeds
• 1 ½ tablespoons cumin seeds
• ¼ cup red wine vinegar
• 1 large clove garlic, minced
• 1 large tomato, peeled, seeded and diced
• ½ cup chopped cilantro stems
• 4 green onions, white and green, thinly sliced
• 3 cups cilantro leaves and sprigs