Recipe - Barbecued Chicken Breast With Warm Potato And Bacon Salad

4 Boneless chicken breasts;
skin left on
6 tablespoon Olive oil
675 g New potatoes
2 tablespoon Tarragon vinegar
4 Shallots; finely chopped
6 Rashers smoked streaky
bacon, cut into thin strips
1 teaspoon Chopped fresh tarragon
Coarse sea salt
Freshly ground black pepper
Mixed salad leaves; to serve

1. Heat a barbecue, grill or griddle. Season the chicken with salt and
pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle
the chicken, skinside down, for 810 minutes, then turn and cook for
another 810 minutes.

2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and
halve or quarter, depending on size. Mix the remaining oil with the vinegar
and shallots, season, then pour over the potatoes. Fry the bacon until
crispy, then stir it into the potato salad with the tarragon.

3. To serve, arrange mixed salad leaves on four plates, spoon over the warm
potato and bacon salad, and top with the chicken breasts.

NOTES : Barbecuing is such a great way to cook chicken because the slight
burnt tinge works so well with the natural sweetness of the meat. These
chicken breasts have just been seasoned, rubbed with oil and then
barbecued. Chicken with bacon or tarragon or both is a classic
combination, and the warm potatoes in olive oil dressing bring all the
tastes together, so this dish is a real treat. If you don’t have a
barbecue, simply grill or griddle the chicken instead. Push a knob of
butter under the skin of the chicken before cooking to give it a tastier,
more succulent finish; and why not squeeze some lemon juice after cooking
to lift the flavours. For a creamier potato and bacon salad, stir in two to
three tablespoons of mayonnaise.
Recipe by: Tesco Recipe Collection, Issue Six 1997, Gary Rhodes Posted to
MCRecipe Digest V1 #679 by Kerry Erwin kerry@north.org on Jul 20, 1997