Recipe: Grilled Chicken and Roasted Pepper Salad

Grilled Chicken and Roasted Pepper Salad

2 large red peppers
2 large green peppers
2 large yellow peppers
3 tablespoon green onion sliced
2 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons white wine Worcestershire sauce
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
3 whole chicken breasts split, boned and skinned
hickory flavored salt
additional olive oil
6 bays English muffins split, buttered and toasted
chopped walnuts.

Broil whole peppers until skins are charred on all sides, turning as needed. Place in paper bag; seal. Let stand 10 minutes. Peel peppers. Cut into lengthwise strips, reserving the pepper liquid. Place pepper strips and liquid in saucepan.

Combine green onion, olive oil, lime juice, Worcestershire sauce, black pepper and garlic powder; mix well. Pour over pepper strips. Heat over medium heat. Keep hot.

Sprinkle chicken breasts with hickory salt. Arrange on broiler rack. Drizzle with a small amount of olive oil.

Broil 5 to 6 minutes per side, turning once. Cut chicken breasts into strips.

Arrange 2 muffin halves on plate for each serving. Top with equal amounts of chicken breast strips. Spoon hot pepper salad over chicken. Sprinkle with walnuts.

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Source: 3 Bays English Muffins