This riff on the classic Waldorf salad tosses together a jumble of textures in a combo that has been pleasing palates since its inception in 1896. Named after New York's Waldorf-Astoria Hotel, where it was clearly a hit for the ages, this sweet and savoury, crisp and crunchy salad has balance nailed.
Preheat oven to 180°C fan-forced. Heat a large saucepan of water over high heat and bring to the boil. Add chicken, reduce heat to low and simmer for 12–14 minutes or until cooked through. Remove from pan and, when cool enough to handle, shred meat into small pieces. Set aside. While the chicken is cooking, continue with step 2.
Place maple syrup and walnuts on a baking tray lined with non-stick baking paper and toss to coat nuts. Roast for 10 minutes or until golden. Remove and allow to cool completely.
Juice lemon and place in a bowl with mayonnaise and mustard. Whisk to combine.
Add ½ the dressing to the cooled, shredded chicken, season with salt and pepper and toss well to coat. Reserve remaining dressing until ready to serve.
Trim lettuce and separate leaves. Thinly slice asparagus and celery diagonally. Cut apple into thin half-moons.
Arrange lettuce on a platter, top with chicken, asparagus, celery and apple. Top with maple walnuts and serve with remaining dressing.