12 oz. skinless chicken breast, pounded to 3/8 inch thick
8 c. Romaine lettuce, torn, including white parts
1 c. pineapple chunks, sliced thinner
1 tbsp. pineapple juice
3 scallions, thinly sliced
1 c. tiny peas (petit pois), frozen, cooked 3 minutes, cooled and drained
1 c. toasted walnuts, chopped coarsely
1 c. thinly sliced celery
1/4 c. Italian dressing
1/2 c. plus 1 tbsp. mayonnaise
1/2 tbsp. soy sauce
1/2 tbsp. garlic powder
1/2 tbsp. Beau Monde seasoning
1/2 tbsp. lemon pepper

To toast walnuts, place in 300 degree oven for 10 to 15 minutes.

Wash, dry, tear and chill Romaine lettuce. Add Italian dressing to peas; set aside to marinate. Marinate chicken in soy sauce and seasonings.

One hour later, combine pineapple, pineapple juice, scallions, celery and peas; add mayonnaise, toss and chill. Set aside.

In very hot pan with 2 teaspoons olive oil, cook drained chicken quickly, 3 to 4 minutes per side; place on warm plate and slice into 3/8 inch strips. Add walnuts to pan, then toss chicken, walnuts and pan juices with the salad mixture and serve immediately. Accompany with crusty sour dough bread and a plate of sliced sweet oranges and peaches.