1 pkg. Butterball fresh chicken breast tenders
3/4 c. olive oil
3/4 c. orange juice
4 tsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. curry powder
1 tsp. seasoned salt
3 tbsp. rice wine vinegar
3 tbsp. brown sugar
1 1/2 c. sweet potato, peeled, diced, and steamed
1 Granny Smith apple, cored and diced
salt and freshly ground pepper to taste
4 c. romaine lettuce, torn
1 c. walnut halves, toasted
1 c. cheddar cheese, grated

For vinaigrette, whisk together olive oil (reserve 1 tablespoon for later), orange juice, ginger, garlic, curry powder, seasoned salt, vinegar, and brown sugar. Rinse chicken; pat dry. Place chicken and 1/2 cup vinaigrette in plastic food bag; marinate in refrigerator for several hours. Discard marinade. In separate food bag, combine sweet potatoes, apples, and 1/2 cup vinaigrette. Let stand for several hours. Reserve remaining vinaigrette to dress the salad.

Season chicken with salt and pepper and sauté in the reserved 1 tablespoon olive oil until browned and cooked through. Combine chicken, sweet potatoes, apples, walnuts, and cheese over the romaine and add the reserved vinaigrette. Season with salt and freshly ground pepper to taste.