Heat sugar and water for the nuts in a small pot and bring to a boil immediately. Lower heat and add the nuts. Mix to coat and lay out on a baking paper, separating the nuts. Let cool.

Heat a pot of oil and fry the sweet potato cubes until tender. Drain on a paper towel.

Place the lettuce in a bowl and top with fried sweet potato cubes, pineapple, daikon, and cubed turkey or chicken if using.

Mix all ingredients for the vinaigrette in a container and shake well. Drizzle over salad. Sprinkle with nuts and serve.