1.Preheat oven to 200°C (180°C fan-forced). Lightly oil oven tray.
2.Cut each potato into six wedges, toss wedges in large bowl with oil. Place wedges, in single layer, on tray, roast, uncovered, about 40 minutes or until browned lightly and tender.
3.Meanwhile, cook bacon in heated oiled large frying pan, stirring, until crisp. Drain on absorbent paper.
4.Make herb dressing. Combine ingredients in screw-top jar, shake well.
5.Combine wedges and bacon in large bowl with tomato, cucumber, lettuce and chicken. Add herb dressing, toss gently to combine.
You need to buy a large barbecued chicken weighing about 900g for this recipe; discard skin and bones, then chop the meat coarsely. You can also use pontiac or sebago potatoes for this recipe.Note