Chicken Salad with Sweet Potatoes and Avocado

Method

1. Peel and dice the sweet potatoes. Boil them in salted water until tender. Drain.
2. Season the chicken breast with oil, a clove of garlic, and herbs. Heat a pan and cook the chicken skin-side down until golden, then flip and cook through. Remove and let rest.
3. Meanwhile, prepare the dressing: mix Greek yogurt, lemon juice, olive oil, and salt.
4. Tear the lettuce and radicchio into pieces with your hands. Slice the avocado and drizzle with lemon juice.
5. Assemble the salad: arrange the lettuce, radicchio, sweet potatoes, sun-dried tomatoes, avocado, capers, and sliced chicken. Drizzle with the yogurt dressing and serve.