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.

Pecans or almonds can be used instead of walnuts.

Any type of crisp lettuce can be used.

Assemble ingredients.

Sauté walnuts.

Sauté chicken.

Complete recipe.

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.

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 sauté 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 sauté 5 minutes, turn over, cover with a lid and cook 5 more minutes. Thermometer should read 160 degrees. Sauté a little longer, if needed. Remove to a cutting board and cut into 1-inch 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% 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.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.