In large bowl, beat all dressing ingredients with wire whisk until well blended. Pour 1/4 cup of the dressing into large resealable food storage plastic bag. Add chicken; seal and rotate bag to coat chicken with dressing. Refrigerate 2 hours to marinate. Set remaining dressing aside.
Heat gas or charcoal grill. Grill chicken over medium heat 10 to 12 minutes or until no longer pink in center and thermometer inserted in center reads 165°F, turning once. Cool slightly; slice crosswise.
Add remaining salad ingredients to remaining dressing in large bowl; toss to coat. Divide salad among 4 salad plates. Top each with sliced chicken breast.
Tip: *To toast walnuts, place in small nonstick skillet. Cook over medium-low heat 2 to 3 minutes or until lightly toasted, stirring frequently. Remove from heat immediately.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 470, Total Fat 26g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 75mg, Sodium 710mg, Carb 25g, Fiber 3g, Sugar 14g, Protein 32g, Vitamin A 15%, Vitamin C 8%, Calcium 4%, Iron 15%