Barbecued Chicken Breast With Warm Potato And Bacon Salad
Chicken Potato Bacon Salad Poultry
Last updated 6/12/2012 1:07:03 AM. Recipe ID 32843. Report a problem with this recipe.
Title: Barbecued chicken breast with warm potato and bacon salad
Categories: Barbecue, Main course, Potatoes, Poultry
Yield: 4 Servings
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
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
donít 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.
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