CHICKEN & ROASTED PEPPER SALAD

Ingredients

• 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
• Smoked salt
• 6 BAYS^® English Muffins, split and toasted
• 6 tablespoons butter
• Chopped walnuts

Instructions

• 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.