Lightly spray sweet potato cubes with olive oil and sprinkle with salt and pepper. Place onto a lined oven and bake for 20-30 minutes or until cooked through and slightly browned.
Meanwhile, combine the green leafy salad, shredded chicken, feta, pine nuts, sun-dried tomato, cucumber and spanish onion in a large bowl. Lightly spray the salad with olive oil, drizzle over red wine vinegar and toss to combine.
Divide the salad evenly among 4 serving bowls. Top with baked sweet potato and serve. Enjoy!