Chicken salad with red onion, risoni and almonds

Ingredients

• 8 chicken tenderloins
• 2 tbsp extra virgin oil
• 1 tbsp Moroccan spice or seasoning
• 2 cups baby spinach, roughly chopped
• 1 ½ cups risoni
• 1 sweet potato, peeled and diced
• 400 g canned chickpeas, drained & rinsed
• 1 zucchini, grated or julienned
• ½ cup dried cranberries
• 1 small red onion, thinly sliced
• 1 cup mint leaves, finely chopped
• ½ cup silvered almonds, toasted
• ⅓ cup extra-virgin olive oil
• ¼ cup apple cider vinegar
• 2 tbsp pure maple syrup
• 2 tbsp dijon mustard
• ½ tsp salt flakes
• freshly ground black pepper