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1
Preheat the oven to 350.
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2
Spread the walnuts in a pie plate and toast in the oven for 8 minutes, or until golden and fragrant.
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3
Let cool, then coarsely chop.
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4
In a small saucepan, combine the lemon juice with the chopped mint and cook over high heat just until the mint is wilted, about 1 minute.
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5
Remove from the heat and let steep for 10 minutes.
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6
Strain the lemon juice into a small bowl and discard the mint.
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7
Whisk the olive oil, vinegar and sugar into the lemon juice and season with salt and pepper.
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8
Heat 1 tablespoon of the vegetable oil in each of 2 large skillets.
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9
Season the pounded chicken breast halves with salt and pepper, add 3 to each skillet and cook over moderately high heat until golden and just cooked through, about 3 minutes per side.
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10
Transfer the chicken to a cutting board and let cool.
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11
Thinly slice the chicken across the grain and transfer it to a large bowl.
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12
Add the cantaloupe, feta and half the mint leaves to the chicken.
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13
Whisk the vinaigrette, add half to the chicken and toss gently.
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14
Put the watercress in another large bowl, add the remaining mint leaves and vinaigrette and toss gently to coat.
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15
Season with salt and pepper.
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16
Arrange the watercress on 6 plates or a large platter.
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17
Top with the chicken salad and serve immediately.
