Chicken Salad with Potatoes, Vegetables and Greek Yogurt

Method

1. Peel and dice both regular potatoes and sweet potatoes into small cubes. Boil them in salted boiling water until tender, then drain.
2. Season the chicken breast with salt and a bit of garlic. Massage the seasoning into the meat. Let it sit at room temperature for about 30 minutes.
3. Heat a pan over high heat. Place the chicken breast skin-side down (or simply place it in the pan) and cook until a golden crust forms. Flip and cook the other side until done. Remove from pan and let rest.
4. While the chicken cooks, prepare the vegetables: tear the radicchio and lettuce by hand into bite-sized pieces. Slice the avocado and dress immediately with lemon juice to prevent browning.
5. Cut the winter tomatoes (pomodoro meringa) into wedges. Also prepare the sun-dried tomatoes and capers.
6. Make the dressing: in a bowl, mix Greek yogurt, abundant fresh lemon juice, extra virgin olive oil, and a pinch of salt. Stir until smooth and creamy.
7. Assemble the salad: arrange the radicchio and lettuce on a large plate. Add the boiled potatoes and sweet potatoes. Arrange the avocado slices, tomato wedges, sun-dried tomatoes, and capers on top. Slice the rested chicken and place over the salad. Drizzle the yogurt dressing over everything.