Chicken and Sweet Potato Salad with Pineapple Salsa

Ingredients (Serves 4)
Potato Salad
2 pounds sweet potatoes, scrubbed and cut into 1-inch slices
4 (4 ounce) boneless, skinless chicken breasts
Pinch each of ground cinnamon and cumin
4 cups mixed salad leaves
1 cucumber, thinly sliced
4 tomatoes, cut into thin wedges
2 tablespoons chopped fresh cilantro
1 tablespoon toasted sunflower seeds
2 scallions, finely shredded

Salsa
1 medium ripe pineapple, peeled and chopped
1 small red onion, chopped
1 red bell pepper, seeded and finely diced
2 tablespoons chopped fresh mint
1/2 teaspoon mild chili powder
Pinch each of ground cinnamon and cumin
Juice of 1 lime

Dressing
1 teaspoon sugar
Juice of 1/2 lime
1 tablespoon canola oil
Dash soy sauce

Directions:
1    Cook the sweet potato slices in a saucepan of boiling water until just tender, about 6 to 8 minutes. Drain and leave to cool.
2    Poach the chicken breasts in simmering water (use the water from the sweet potatoes, if desired) until cooked through, about 4 to 6 minutes. Drain and leave to cool, then cut into 1/2-inch slices.
3    Put the chicken and sweet potato slices in a bowl and sprinkle with the cinnamon and cumin.
4    To make the salsa, combine the pineapple, red onion, red bell pepper, mint, chili powder, cinnamon, cumin, and lime juice in a mixing bowl.
5    To make the dressing, whisk together the dressing ingredients in a large, shallow salad bowl. Add the salad leaves to the bowl, and toss to coat with the dressing. Arrange the chicken and sweet potato slices, the cucumber slices, and tomato wedges on top of the leaves, and scatter over the chopped cilantro, sunflower seeds, and scallions. Serve with the pineapple salsa, to taste. 

Per serving: 479 cal, 9 g fat (1 g sat), 72 g carbs, 32 g protein, 9 g fiber, 67 mg chol, 107 mg sodium