For this Chicken Caesar Salad with Baked Sweet Potato, start by washing 1 to 2 medium sweet potatoes thoroughly under cold water. Use a fork to pierce the sweet potatoes several times to allow steam to escape while cooking. Place the sweet potatoes on a microwave-safe plate and microwave on high for about 5 minutes. Check for doneness by inserting a knife or fork into the potatoes; if they're no tender, continue microwaving in 30-second intervals until fully soft. Once cooked, carefully remove from the microwave and let them cool for a few minutes.
While the sweet potatoes are cooling, use two forks or your fingers and shred rotisserie chicken into bite-sized pieces. Set aside.
Open the Little Leaf Farms Crispy Caesar Salad Kit and empty greens and toppings into a large salad bowl. Toss the ingredients gently to combine and evenly coat the lettuce with the creamy dressing.
Place toss Caesar salad on individual bowls. Add the shredded rotisserie chicken on top and serve alongside the warm baked sweet potato.