This classic Waldorf salad known for its crunchy walnuts, grapes and fresh apple is given a boost of flavour and texture with poached chicken.
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Ingredients
Dijon mayo dressing
Method
1.Place chicken in a small saucepan with enough water to cover; bring to the boil. Reduce heat to low-medium; cook for 
7 minutes or until just cooked through. Cool in poaching liquid. When cool enough to handle, shred thickly.
2.Meanwhile, make dijon mayo dressing.
3.Using a mandoline or V-slicer, thinly slice apple and onion.
4.Place apple and juice in a medium bowl; toss to coat. Add shredded chicken, celery, witlof, walnuts, onion, parsley, grapes and the dressing; toss gently to combine. Season to taste.
5.Serve salad on a large platter with remaining dressing and extra grapes.
Dijon mayo dressing
6.Place ingredients in a screw-top jar; season to taste. Shake well.
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