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