Chicken & Roasted Pepper Salad
2 large green bell peppers
2 large red bell peppers
2 large yellow bell peppers
3 tablespoons sliced green onion
3 tablespoons olive oil, divided
1 tablespoon lime juice
2 teaspoons Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
3 whole chicken breasts, split, boned and skinned
6 BAYS English Muffins, split and toasted
6 tablespoons butter
Preheat broiler. Place whole peppers on a baking sheet, and broil until skins are charred on all sides, turning as needed. Place in a paper bag; close bag firmly. Let stand 10 minutes. Once cool, peel peppers. Cut into lengthwise strips, reserving liquid.
Place pepper strips and liquid in saucepan. Combine green onion, olive oil, lime juice, Worcestershire sauce, black pepper and garlic powder; mix well, and pour over pepper strips. Heat over medium heat. Keep hot.
Sprinkle chicken breasts with smoked salt. Heat olive oil in a medium skillet over medium-high heat, and cook chicken breasts 5 to 6 minutes per side, turning once.
Butter toasted muffin halves. Cut chicken breasts into strips, and arrange on top of muffin halves. Spoon hot pepper salad over chicken. Sprinkle with walnuts.