Cook the sweet potato slices in a saucepan of boiling water for 6-8 minutes, until just tender. Drain and leave to cool.
Poach the chicken in a frying pan of simmering water for 4-6 minutes, until cooked through. Drain and set aside to cool, then cut into slices.
Put the chicken and sweet potato slices in a large bowl and sprinkle with the cinnamon and cumin.
Put the pineapple, red pepper, onion, mint, chili powder, cinnamon, cumin and lime juice in a bowl and gently toss to combine.
Whisk the lime juice, oil, sugar and soy sauce in a large shallow salad bowl.
Add the salad leaves to the bowl with the dressing and toss to coat. Arrange chicken, sweet potato, tomatoes and cucumber on top of the leaves. Scatter the coriander, sunflower seeds and spring onions over the salad. Serve with the pineapple salsa on the side.
Per serving: 558 calories, 42 g protein, 21 g fat (4 g saturated fat), 50 g carbohydrate (27 g sugars), 10 g fibre, 188 mg sodium