* To toast walnuts, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread walnuts in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.
Dijon mustard, native to the French city of the same name, is made with white wine and adds pungent flavor--but no fat.
For crisper walnuts, sprinkle them on at the very last minute instead of mixing them with the dressing.
To add smoky flavor to the salad, grill the red bell pepper whole, along with the chicken, instead of simmering it in strips with the potatoes and green beans. Grill the pepper until the skin blackens, then turn it with tongs until the pepper blackens all over. Let it cool, then peel the skin, remove the seeds and dice the flesh.
Several hours ahead, combine all the dressing ingredients except the walnuts in a jar with a tight-fitting lid. Just before serving, add the walnuts and shake well, then drizzle the dressing over the chicken and vegetables.