Step 1:

• Preheat oven to 400°F (200°C).
• Peel and dice the sweet potatoes into bite-sized pieces.
• Place the sweet potato pieces on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and black pepper. Toss to coat the potatoes evenly with the oil and seasoning.
• Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.

Step 2:

• Season the chicken breasts with salt and black pepper.
• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through.
• Remove from the skillet and let cool.
• Once the chicken is cool, shred it into bite-sized pieces using two forks.

Step 3:

• In a large bowl, combine the arugula, cherry tomatoes, and red onion. Toss to mix.
• In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.

Step 4:

• Add the roasted sweet potatoes and shredded chicken to the bowl of salad greens.
• Drizzle the dressing over the top and toss to coat.
• Sprinkle the chopped walnuts and crumbled feta cheese over the salad.
• Serve the chicken and sweet potato salad immediately. Enjoy your healthy and delicious meal!