I checked out a few recipes but none fit the bill so I wrote down ideas from each of them, combined these and came up with my own recipes. I am not giving sources because I am not sure that using tomatoes or chicken in this salad is something to source.
Tossed Chicken Salad
2 small chicken cutlets, cut into strips
spray Olive oil
1 package Romaine mix
1/2 medium red onion, thinly sliced
1/2 cup green pepper, chopped
1 full size tomato, cut into small pieces
1/2 cucumber, chopped (I removed the seeds)
1/4 teaspoon black pepper
1/2 cup walnut pieces
1 teaspoon of sugar
Spray a large skillet with olive oil.
Place cut up chicken in skillet and cook until both sides are browned lightly. Chicken should be cooked through. All in all, it takes no more then ten minutes and probably can be done in less time.
Drain chicken and put aside.
Toast walnuts in same pan. You do not need to wash it. The oil has been soaked up and the skillet is almost dry.
In a large bowl, place Romaine mixture. Add the remaining vegetables.
Top with chicken pieces and walnuts and mix gently.
Before serving, add sugar to bottle Honey-Mustard dressing and pour on top of salad and again mix gently. I am not sure how much I used. I start with rough tablespoons and keep adding until vegetables are lightly coated. I probably used 1/2 of cup of dressing.
By all means, make your own dressing. I happen to have this bottle in the refrigerator for marinades and it had been around for a while, so I used it. It was delicious.
Pennywise Platter '