| 1 | Lightly mix romaine, chicory, and tomatoes; cover and refrigerate if done ahead. |
| 2 | Using flat side of a meat mallet, pound chicken breasts between pieces of waxed paper, to a thickness of about ?inch. |
| 3 | Cut into bite-sized strips about ?inch wide; sprinkle with salt and pepper. |
| 4 | In a large frying pan, heat oil and lightly brown half the chicken, stirring and turning over medium-high heat until cooked through (about 3 minutes); remove from pan. |
| 5 | Add remaining chicken and cook as above. |
| 6 | Return all the chicken to the pan and mix in onion, garlic, and walnuts. |
| 7 | Cook, stirring, until onion is limp (about 2 minutes). |
| 8 | Stir in vinegar; remove from heat. |
| 9 | Place greens on 4 plates. |
| 10 | Spoon hot chicken mixture over greens, dividing it evenly. |
| 11 | Serve with walnut oil dressing to add to each serving to taste. |
| 12 | Walnut oil dressing: in a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. |
| 13 | Using a whisk or fork, gradually beat in oil until well blended and thickened. |
| 14 | Makes 2/3 cup |
