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Barbecued Chicken Breast with Warm Potato and Bacon Salad

Barbecued Chicken Breast with Warm Potato and Bacon Salad is built on Olive Oil, New Potatoes, and Tarragon Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 6 tbsp
• 675 g
• 2 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   2 tbsp tarragon vinegar 4 shallots -- finely chopped 6 rashers smoked streaky bacon -- cut into thin strips

3. 3

   1 tsp chopped fresh tarragon coarse sea salt freshly ground black pepper mixed salad leaves -- to serve 1.

4. 4

   Heat a barbecue, grill or griddle.

5. 5

   Season the chicken with salt and pepper, then rub in one tablespoon of olive oil.

6. 6

   Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes.

7. 7

   Meanwhile, boil the potatoes for about 20 minutes.

8. 8

   Drain, then peel and halve or quarter, depending on size.

9. 9

   Mix the remaining oil with the vinegar and shallots, season, then pour over the potatoes.

10. 10

    Fry the bacon until crispy, then stir it into the potato salad with the tarragon.

11. 11

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

12. 12

    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.

13. 13

    For a creamier potato and bacon salad, stir in two to three tablespoons of mayonnaise.