Grilled Chicken And Roasted Pepper Salad
Serving Size : 1
Ingredients for prepare Grilled Chicken And Roasted Pepper Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | large | red peppers |
| 2 | large | green 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
grilled chicken and roasted pepper salad |
| 6 | | bays English muffins - split, buttered and |
recipe Grilled Chicken And Roasted Pepper Salad
Broil whole peppers until skins are charred on
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all sides, turning as needed. Place in paper bag; seal. Let stand 10
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minutes. Peel peppers. Cut into lengthwise strips, reserving the pepper liquid. Place pepper strips and liquid in saucepan. Combine green
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onion, olive oil, lime juice, Worcestershire sauce, black pepper and garlic powder; mix well. Pour over pepper
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strips. Heat over medium heat. Keep hot. Sprinkle chicken breasts with hickory
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salt. Arrange on broiler rack. Drizzle with a small amount of olive oil. Broil 5
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to 6 minutes per side, turning once. Cut chicken breasts into strips. Arrange 2
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muffin halves on plate for each serving. Top with equal amounts of
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chicken breast strips. Spoon hot pepper salad over chicken. Sprinkle with walnuts.
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Recipe Contest Winner Notes: Colorful roasted bell peppers, grilled chicken and tangy vinaigrette make this
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salad special. S: 3 Bays English Muffins www.bays.com
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