Preheat oven to 400 °F (204 °C) and add cubed sweet potatoes to a nonstick baking tray. Drizzle olive oil then season with salt and pepper and toss to coat. Roast for 15 minutes, or until softened. Remove from oven and let cool while you're assembling other ingredients.
In a large bowl, add kale leaves, shredded chicken, apples, and almonds. Toss around to mix everything evenly. Add the sweet potatoes then add your favorite dressing on top and toss to coat.
**To make this a chopped salad, you may want to finely chop your kale leaves ahead of time prior to adding to the bowl. Or use the salad chopper I have linked to in the notes below. I just throw everything into the bowl and run the chopper through. So easy!
Notes
This is my favorite salad chopper. This is what I use for all my chopped salads. The bowl is made of high-grade plastic and the slicer chops all your ingredients. You literally just have to throw in your ingredients and run the slicer through everything several times until your desired "choppiness."