Toast chopped walnuts in a small fry pan over low heat for approximately 10 minutes. Shake often. Transfer walnuts to a plate and set aside.

In a large bowl whisk together the walnut oil, vinegar, shallot, salt, and pepper.

Tear the lettuce leaves into bite-size pieces (please!) and add them to the bowl with the dressing. Toss lettuce to liberally coat with dressing. Sprinkle with half of the toasted walnuts.

Carve the chicken breast, cut into bite-size pieces (a major part of the success of salad is being able to eat it without embarrassment!) and add to salad mixture. Toss again.

Sprinkle with the remainder walnuts and serve warm.

Diana Killian