Chicken and Walnut Salad

1/2 cup Walnut Halves
2 large chicken breast halves, grilled
1/2 cup vegetable oil
1/4 cup rice vinegar
1 teaspoon Chinese prepared mustard
1 teaspoon honey
1/2 English cucumber, cut in matchstick pieces
1/2 cup mung bean sprouts
1/2 cup jicama, cut in matchstick pieces
1/2 yellow bell pepper, cut in thin strips
1 carrot, cut in matchstick, pieces
3 cups mixed salad greens

Preheat oven to 350°. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browns and fragrant, 10 to 12 minutes. Let cool. Cut chicken into 1/2-inch strips. To make dressing: In a blender or food processor, combine vegetable oil, rice vinegar, Chinese prepared mustard, honey and 1/4 cup of the toasted walnuts. Process until well blended. To serve: Set aside a few pieces of vegetables for garnish. Place the rest of the vegetables and the salad greens in a large bowl, add half the salad dressing, toss to mix well. Transfer to a serving platter. Arrange the chicken slices on top and garnish with the reserved vegetables and walnuts. Drizzle remaining dressing on the salad or serve on the side. Makes 2 main-dish servings or 4 side-dish servings