• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Barbecued Chicken Breast with Warm Potato and Bacon Salad

  • Recipe Submitted by on

Category: Barbeque, Poultry, Potatoes

 Ingredients List

  • 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.

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