Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat.

Meanwhile, thinly slice chives.Mix together cheddar cheese, cream cheese, half the crispy shallots and half the chives in a small bowl. Pat chicken dry with paper towels. Carefully slice into centre of each breast, parallel to cutting board, leaving 1-inch intact on the other end. Open up each breast like a book, then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Divide cheese filling between each breast, then fold closed. Season outside of chicken with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until chicken is cooked through, 14-16 min.**

Meanwhile, whisk together vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, then set side.

Mash 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Stir in remaining chives.Season with salt and pepper, to taste.

When chicken is done, transfer to a plate to rest for 3-5 min.Add spring mix to the bowl with dressing.Toss to combine. Divide sweet potato mash, chicken and salad between plates. Drizzle any juices left on the baking sheet over chicken.Sprinkle remaining crispy shallots over salad.