Curried Sweet Potato Chicken Salad with Cashews

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1/2 small red onion, thinly sliced

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

5 tablespoons extra-virgin olive oil

2 teaspoons Madras curry powder

Kosher salt and freshly ground pepper

Finely grated zest and juice of 1 lime

3 tablespoons mango chutney

4 cups baby kale blend

1/2 head Bibb lettuce, torn

2 cups shredded rotisserie chicken (about 12 ounces)

1 cup fresh mint and/or cilantro

1/3 cup salted roasted cashews, chopped