Looking for a light and refreshing dinner to kick off summer? This quick and easy dish comes together in just minutes.

I tossed sautéed chicken and toasted walnuts into a classic Caesar salad, creating a perfect balance of textures and flavors. The crisp romaine, creamy tang of the dressing, and savory crunch of the walnuts make every bite delicious and satisfying.

A secret to keeping the chicken moist is to sear the meat and cover with a lid to finish the cooking.

HELPFUL HINTS:

Pecans or almonds can be used instead of walnuts.

Any type of crisp lettuce can be used.

COUNTDOWN:

Assemble ingredients.

Saute walnuts.

Saute chicken.

Complete recipe.

SHOPPING LIST:

To buy:1 can olive oil spray, 1 package walnut halves, 3/4 pound boneless, skinless chicken breast, 1 head Romaine lettuce, 1 bottle Caesar dressing, 1 piece Parmesan cheese, 1 packet whole wheat pita bread.

Staples: black peppercorns.

Chicken Caesar Salad

Recipe by Linda Gassenheimer

olive oil spray

1/4 cup walnut halves

3/4 pound boneless skinless chicken breast

6 cups washed, ready-to-eat Romaine lettuce

3 tablespoons store bought Caesar dressing

1/4 cup grated Parmesan cheese

Freshly ground black pepper

2 whole wheat pita breads

Heat a skillet and spray with olive oil spray. Add walnuts and saute 2 minutes tossing to make sure both sides are heated. Watch to make sure they do not burn. Remove and set aside. Add the chicken and saute 5 minutes, turn over, cover with a lid and cook 5 more minutes. Thermometer should read 160 degrees. Saute a little longer, if needed. Remove to a cutting board and cut into 1-ich pieces. Break the lettuce into bite-size pieces and place in a large bowl. Add walnuts, chicken and dressing to the bowl. Toss well. Divide between 2 dinner plates and sprinkle Parmesan on top. Add pepper to taste. Warm pita bread in a toaster oven and serve with salad.

Yield 2 servings.

Per serving: 635 calories (40 percent from fat), 28.0 g fat (4.8 g saturated, 5.9 g monounsaturated), 142 mg cholesterol, 52.6 g protein, 44.6 g carbohydrates, 8.0 g fiber, 840 mg sodium.

©2025 Tribune Content Agency, LLC