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
  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