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Cooked by: Chef / Last Modified: 2/4/2008 / Base: Poultry / Course: salad / Number of Servings: 4 |
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Directions: 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 flavors. For a creamier potato and bacon salad, stir in two to
three tablespoons of mayonnaise.
Ingredients:
4 Boneless chicken breasts
6 Tablespoon(s) Olive oil
675 Gram(s) New potatoes
2 Tablespoon(s) Tarragon vinegar
4 Shallots, finely chopped
6 Smoked streaky bacon
1 Teaspoon(s) Chopped fresh tarragon |
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