Barbecued Chicken Breast with Warm Potato and Bacon Salad

Title:
Barbecued Chicken Breast with Warm Potato and Bacon Salad

Yield:
4 Servings

Categories:
Barbecue,
Main
course,
Potatoes,
Poultry




Ingredients:





     4    Boneless chicken breasts;


          -skin left on


     6 tb Olive oil


   675 g  New potatoes


     2 tb Tarragon vinegar


     4    Shallots; finely chopped


     6    Rashers smoked streaky


          -bacon, cut into thin strips


     1 ts 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, skin-side down, for 8-10 minutes, then turn and cook for


 another 8-10 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


 MC-Recipe Digest V1 #679 by Kerry Erwin 
on Jul 20, 1997