1. Preheat the oven to 425 F. Combine the oil, vinegar and brown sugar in a large bowl. Add the sweet potato and toss to coat in the oil. Transfer to a shallow baking tray and bake for 25 minutes, or until soft and starting to brown. Remove from the oven and leave for 10 minutes to cool.

2. Put the yogurt in a flat dish or bowl and stir in the milk to thin it a little. Combine the breadcrumbs and paprika in a bowl and season with pepper. Dip the chicken into the yogurt, allow the excess to drain off, then coat in the breadcrumbs. Put the crumbed chicken on a baking tray lined with parchment paper and bake for 20 minutes or until the chicken is golden brown and cooked through. Remove and slice into strips on the diagonal.

3. Put all the ingredients for the honey mustard dressing in a small bowl and stir to combine.

4. To serve, lay the salad leaves on a plate, top with slices of roasted sweet potato, a few more salad leaves, then more sweet potato. Lay the crumbed chicken on top of the salad and drizzle with the honey mustard dressing. Scatter over the basil.