Grilled Chicken and Potatoes with Tomato and Cucumber Salad

Tonight’s dinner came from Fine Cooking, New ways with Chicken Breasts. It was to serve 4, but Jim ate the whole thing. Not a problem meant he liked it.
Ingredients:
1 ½ # baby potatoes, scrubbed, halved or quartered if larger than 11/2 inches. Mine did not have to be halved to boil, but I did cut the larger ones in half to grill.
Kosher salt
2/3 C EVOO
1 ½ t finely grated zest, plus 3T fresh lemon juice
2 anchovy fillets rinsed and minced
1 large garlic clove, mashed to a paste with ½ t kosher salt
Freshly ground black pepper
4 small boneless, skinless chicken breast halves (about 1 1/2 #)
½ large seedless cucumber, peeled in stripes, seed core removed cut into ½” pieces
½ C coarsely chopped fresh mixed herbs, such as basil, cilantro, chives, tarragon, parsley, and mint
(use 3)
Directions:
1. Prepare a medium-high gas or charcoal grill fire.
2. Put potatoes in a 3 qt. saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
3. Shake EVOO, lemon zest and juice, anchovies, garlic paste, ½ t salt, and ¼ t pepper in a jar with a lid.
4. Drain the potatoes and toss in a bowl with 3T vinaigrette.
5. Toss raw chicken in a bowl with 3T of the Vinaigrette, ½ t salt and 1/8 t pepper.
6. They said to put the potatoes on a piece of aluminum foil on one side of the grill. We have a stir fry pan for the grill and we used that. The approximate time for the potatoes and chicken was 12 minutes. Our chicken took a little longer. Let the chicken rest 5 minutes before cutting.
7. Meanwhile in a medium bowl, combine the cucumber, tomatoes, herbs, , @T vinaigrette and salt and pepper to taste.
8. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette.
I missed the part about the herbs in the salad, but it was good anyway. I was away almost all day and was doing all this while Jim was talking to me. It was however, a very good meal. We had a Viansa Arneis from Sonoma County, 2009. Jim says this is an Italian varietal. I just say went very nicely with the meal.