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, mix together cheddar cheese, half the cream cheese and half the crispy shallots in a small bowl. Pat chicken dry with paper towels. Season with salt and pepper. Carefully slice into the 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 (1/2 tsp) garlic salt and pepper. Divide cheese filling between each breast, then fold closed. Season outside of chicken with 1/4 tsp (1/2 tsp) garlic salt and pepper.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook 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 cooked through, 14-16 min.\*\*

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

Mash 2 tbsp (4 tbsp) butter and remaining cream cheese into sweet potatoes until smooth. Season with salt and pepper, to taste.

When chicken is done, transfer to a plate to rest, 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.