Warm Chicken, Bacon & Potato Salad

I invented this recipe following a rather tasty pub lunch I devoured back in '99. The result is delicious (but pretty high fat) warm salad that's beautiful in the summer. I'm afraid the amounts are estimated somewhat as I usually make this from memory.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 4  slices bacon (I prefer back bacon)
• 500  g  baby new potatoes
• 2  chicken breasts
• 4  garlic cloves, whole, bruised
• 1⁄4 cup olive oil
• 2  tablespoons sugar, divided

• Salad

•  mixed salad green
•  salad dressing (to taste)

Directions

1. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
2. Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
3. Parboil the new potatoes for approximately 5 minutes.
4. Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).
5. Cover potatoes, chicken and garlic with oil.
6. Sprinkle one tablespoon of the sugar over the potatoes.
7. Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
8. Prepare the salad (we use a small bag of pre-prepared salad between the two of us).
9. Chop the bacon and add it in with the salad.
10. Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
11. Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!