Ingredients:

  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
   6                    bays English muffins -- split, buttered and
                        -- toasted
                        chopped walnuts.

Preparation:

Grill 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 grill rack. Drizzle with a small amount of olive oil. Grill 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. Notes: Colorful roasted bell peppers, Grilled Chicken and tangy vinaigrette make this salad special.