Sweet Potato and Chicken Salad

Steam the cubed sweet potatoes until fork-tender, about 12-15 minutes. You want them cooked through but not mushy — they should hold their shape when folded into the salad.

Drain the sweet potatoes and spread them on a sheet pan to cool completely in the refrigerator, about 15 minutes. This prevents them from warming the mayonnaise and keeps everything fresh.

While the sweet potatoes cool, combine the diced chicken, scallions, celery, mandarin oranges, lemon juice, mayonnaise, salt, pepper, and tarragon in a large bowl. Mix gently but thoroughly.

Once the sweet potatoes are completely cool, fold them in gently to avoid breaking them apart. The contrast of warm spices and cool, creamy texture is what makes this salad work.

Chill for at least 30 minutes to let the flavors meld. Serve scooped onto crisp romaine leaves — the lettuce adds a nice bitter counterpoint to the sweet potatoes.