Ingredients

• 2 tablespoon tarragon vinegar
• 4 shallots (finely chopped)
• 6 rashers smoked streaky bacon (cut into thin strips)
• 1 teaspoon chopped fresh tarragon
• Coarse sea salt
• Freshly ground black pepper
• Mixed salad leaves (to serve)

Directions

• Directions
• Heat a barbecue grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil.
• Grill or griddle the chicken, skin-side down for 8-10 minutes, then turn and cook for another 8-10 minutes.
• 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.
• To serve, arrange mixed salad leaves on four plates, spoon over the warm potato and bacon salad and top with the chicken breasts.