Chicken Salad with Roasted Potatoes and Corn Suzie Lilly Ott   From Every Day with Rachael Ray August 2008 SERVES 6 Prep Time: 20 min Cook Time: 25 min 1 1/2 pounds small red potatoes, quartered 5 tablespoons extra-virgin olive oil Salt and pepper 2 cloves garlic, finely chopped 1 1/2 pounds skinless, boneless chicken breast 6 slices bacon 4 ears corn, kernels scraped from the cob 2 tablespoons red wine vinegar 2 tomatoes, cut into wedges 1/2 small red onion, thinly sliced 1/2 cup basil leaves, chopped 1 bunch watercress, trimmed 1. Preheat the oven to 425°. On a baking sheet, toss the potatoes with 2 tablespoons olive oil; season with salt and pepper. Roast, turning occasionally, until golden, about 25 minutes; let cool. 2. Meanwhile, in a bowl, combine 1 tablespoon olive oil and the garlic; season with salt and pepper. Add the chicken and toss to coat. 3. Heat a large, heavy skillet over medium heat. Add the bacon and cook until crisp. Drain, reserving the fat in the skillet; coarsely chop. Heat the skillet over medium heat. Add the chicken and cook, turning once, until the juices run clear, about 8 minutes total. Wipe out the skillet. Let the chicken cool, then thinly slice. 4. In the skillet, cook the corn over medium heat, stirring occasionally, until charred; let cool. In a large bowl, combine the vinegar, remaining 2 tablespoons olive oil, the charred corn, tomatoes, onion and basil; season with salt. Add the watercress, potatoes, sliced chicken and chopped bacon; toss.

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