This is a simple summer salad, using approximately equal amounts of chicken, red onion, celery and walnuts. First, I pan-fried the chicken breast tenderloins in olive oil, with salt and pepper. While that was cooking, I chopped up red onion, celery and walnuts. After dicing the cooled chicken, I mixed all the ingredients together, along with a few dashes of lemon pepper and a combination of half mayonnaise and half Miracle Whip. I served it on a bed of fresh greens, with tomato slices on the side.
