Chicken & Roasted Pepper Salad

- 2 large green peppers
- 2 large red peppers
- 2 large yellow peppers
- 3 tablespoons green onion, sliced
- 2 tablespoons 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 breats into strips. Spoon hot pepper salad over chicken. Sprinkle with walnuts.

Serves 6