For Chicken Cutlets:

1. Combine the panko and the chopped walnuts in a shallow bowl.
2. Set up two more shallow bowls; one for the flour and one for the egg wash.
3. Dredge the cutlets first in the flour, then in the egg wash and finally in the panko and walnut mixture.
4. Heat a large cast iron frying pan with about 1/4 inch of vegetable oil.
5. When the oil is hot carefully place about two prepared cutlets in the oil. Do Not Overcrowd the pan.
6. When the cutlets are golden on one side; about two to three minutes, carefully turn over and finish cooking on the other side; about another two to three minutes; the cutlets should be white on the inside when they are fully cooked.
7. The cooking time will depend on how thick the cutlets are.
8. Place the cutlets on a plate prepared with a paper towel to absorb any excess cooking oil.

For Salad & Dressing:

1. Prepare the salad greens in a serving bowl set aside.
2. In a small bowl combine the mustard, honey, vinegar, olive oil, salt, pepper and crushed garlic.
3. Mix until smooth and creamy.
4. Store in the refrigerator until ready to serve.
5. Combine in a food processor the frozen pineapple, frozen berries, sugar and heavy cream.
6. Process until smooth.
7. Serve immediately.