Gingered Chicken Salad

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2-inch piece fresh ginger

2 tablespoons oil

1 tablespoon rice vinegar

1 teaspoon spicy brown mustard

1 teaspoon honey or agave nectar

1/2 teaspoon salt

2 1/2 cups shredded cooked chicken

1 yellow bell pepper, cut into thin strips

1/2 small jicama (5 ounces), peeled and cut into matchsticks

2 scallions, thinly sliced

1 rib celery, thinly sliced on the diagonal

1/3 cup roasted cashews, coarsely chopped, for serving

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