*  Exported from  MasterCook  *
 
         Barbecued Chicken Breast with Warm Potato and Bacon Salad
 
 Recipe By     : Tesco Recipe Collection, Issue Six 1997, Gary Rhodes
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Barbecue                         Main Courses
                 Potatoes                         Poultry
                 Salads And Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    boneless chicken breasts -- skin left on
    6      tbsp          olive oil
  675      g             new potatoes
    2      tbsp          tarragon vinegar
    4                    shallots -- finely chopped
    6      rashers       smoked streaky bacon -- cut into thin strips
    1      tsp           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.