Spicy chicken salad sandwich with sweet potato chips

Season a chicken breast with salt and pepper, massaging it in, and flatten it a little by hand so it cooks evenly.

Cook in a cast iron over medium heat, about six minutes a side, for a caramelized crust and a juicy centre.

Rest the chicken wrapped in tin foil, 20 or 30 minutes, so the juices absorb back in.

Dressing: a quarter cup of yogurt, half an avocado, a pinch of salt, about a tablespoon of extra hot chili powder, a little vinegar for acidity, a little onion and half a grated carrot; stir.

Cut the chicken into small pieces, mix with the dressing and cilantro, cover and chill in the fridge.

Wash the sweet potato, peel off part of the skin and shave it into chips with a peeler (or a mandolin), finishing with a knife.

Squeeze the slices in a paper towel to draw out water so they fry better.

Heat three cups of vegetable oil in a small high-sided saucepan to 350. Crush cumin seeds with salt for the cumin salt.

Fry in batches four to five minutes until golden brown, moving occasionally; drain on paper towel. They crisp as they dry.

Toss the chips with the cumin salt in a metal bowl.

Build the sandwich on two toasted pieces of bread: chicken salad, pickled onions, heirloom tomatoes, sweet potato chips and shredded lettuce.