1. Preheat the oven to 400 degrees F.
2. Keep chicken frozen until ready to use.
3. While oven is pre-heating, finely chop 1/2 cup of walnuts and set aside (reserve 1 tablespoon for the dressing).

Make the Candied Walnuts:

1. Line a plate with parchment paper or wax paper and set aside.
2. In a saucepan over low heat, melt butter and sugar, stirring occasionally until sauce has turned a golden brown and is blended together.
3. Add walnuts and stir to coat them.
4. Turn out onto prepared plate, spreading in a single layer, to cool.

Make the dressing:

1. In a small bowl, whisk together all dressing ingredients (honey, crushed walnuts, oil, rice vinegar, salt, pepper, Dijon).
2. Taste and correct seasoning.
3. Set aside.

Make the Chicken:

1. Line a baking sheet with aluminum foil (for ease of clean-up).
2. Place 6 crispy chicken strips on foil-lined pan.
3. With a honey wand or a spoon, drizzle each chicken strip generously with 1/2 of the honey (1/4 cup divided among the 6 crispy chicken strips).
4. Sprinkle each with crushed walnuts.
5. Turn each chicken strip over and repeat by drizzling with the remaining honey (1/4 cup) and coating with crushed walnuts.
6. Bake in preheated oven for 18 to 20 minute.
7. Remove from oven.
8. Place arugula in a mixing bowl, add dressing and toss to coat.
9. Divide arugula among 6 plates, add one crispy chicken strip to each and divide candied walnuts among the 6 plates.
10. Serve.