Recipe - Grilled Chicken And Roasted Pepper Salad

2 lg Red peppers
2 lg Green peppers
2 lg Yellow peppers
3 tablespoon Green onion; cut or sliced up
2 tablespoon Olive oil
1 tablespoon Lime juice
2 teaspoon White wine worcestershire
sauce
One fourth 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.

Recipe Contest Winner

 

Notes: Colorful roasted bell peppers, grilled chicken and tangy vinaigrette
make this salad special. S: 3

Bays English Muffins www.bays.com
Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998