← All recipes

Barbecued Chicken Breast with Warm Potato and Bacon Salad

Barbecued Chicken Breast with Warm Potato and Bacon Salad comes together with Boneless Chicken Breasts Skin Left On, Olive Oil, New Potatoes, Tarragon Vinegar, and Shallots Finely Chopped. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 6 tbsp
• 675 g
• 2 tbsp
• 4
• 6
• 1 tsp
• Coarse Sea Salt
• Freshly Ground Black Pepper
• Mixed Salad Leaves To Serve

Method (preview)

1. 1

   Heat a barbecue, grill or griddle.

2. 2

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

3. 3

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

4. 4

   Meanwhile, boil the potatoes for about 20 minutes.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   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.

10. 10

    If you don’t have a barbecue, simply grill or griddle the chicken instead.

11. 11

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