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CHICKEN & ROASTED PEPPER SALAD

Prep
15 Minutes
Cook
20 Minutes
Serves
6

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.
CHICKEN & ROASTED PEPPER SALAD