3 tablespoons butter, divided
2 teaspoons Mexican seasoning blend, divided
2 teaspoons garlic salt, divided
1/2 cup coarsely broken or chopped California walnut halves
4 small chicken breasts, boneless and skinless
2 tablespoons lime juice
1 avocado, peeled, pitted and diced
Cilantro seasoned rice and fresh pico de gallo and (optional toppings)


  1. In a large skillet melt 1 tablespoon butter. Add 1/2 teaspoon of the Mexican seasoning blend and 1/2 teaspoon garlic salt to butter, and stir in walnuts. Cook over medium heat for 5 minutes or until toasty, stirring frequently. Remove from skillet.
  2. In the same skillet melt remaining butter over medium heat. Add remaining seasoning blend and garlic salt. Add chicken and turn to coat both sides with butter. Cook for 5 minutes on each side until cooked through. Add lime juice to skillet and cook a few minutes more. Top with avocado.
  3. Serve chicken over rice and top with pico de gallo, if desired.