Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
Place sweet potatoes (diced) on the baking sheet. Drizzle with EVOO and sprinkle with salt and pepper. Toss with your hands to make sure sweet potatoes are covered evenly. Lay in one layer, making sure they are not stacked on top of each other for even baking.
Tenderize the chicken tenders between two sheets of wax paper. Pound with the smooth side of the mallet until about 1/8 ” thickness.
Bake for 20 minutes. After 20 minutes, stir the potatoes and continue baking until fork-tender, approximately 15-20 minutes longer. Let them cool completely.
In a small bowl, whisk the mayonnaise with the lemon juice and parmesan. Season with salt and pepper.
Pan fry the chicken tenders after seasoning one side with salt and pepper. Cook for about 2-3 minutes on the first side. Season the second side just before you flip, and then cook for 1-2 additional minutes until cooked through, but still tender.
Just before serving (the sweet potatoes and the dressing can be made ahead of time), place the dressing at the bottom of your salad bowl, pour in your sweet potato and salad mixture and toss, coating the salad and potatoes evenly.
Slice chicken tenders on the bias for a smooth cut, and place on top of your salad either all on top of the entire salad or an individual tender on top of each salad serving. Serve and top with freshly grated Parmigiana Reggiano.
Option: Serve the salad without the chicken as a side. Perfect pairing as the “fries” with your hamburger, as mentioned in episode #116 of The Simple Sophisticate podcast.