1

Place chicken, stock, onion, thyme and peppercorns in a medium saucepan over medium heat and bring to a simmer. Reduce heat until barely simmering and poach, turning occasionally, for 10 minutes or until just cooked through. Remove from heat and set aside for 5 minutes to finish cooking. Using tongs, transfer chicken to a plate and pat dry with paper towel to remove excess moisture. Cool, then coarsely shred.

2

Meanwhile, bring a medium saucepan of water to the boil. Add lentils and bay leaf and reduce heat. Simmer, covered, for 20 minutes or until softened. Drain well and spread onto a baking tray to cool slightly.

3

Cook asparagus in a medium saucepan of boiling salted water for 2-3 minutes or until just tender. Drain. Refresh under cold water. Pat dry with paper towel.

4

Whisk mustard, oil and vinegar in a bowl until combined. Season with salt and pepper. Combine zucchini, asparagus, lentils and half the dressing in a bowl. Top with chicken, remaining dressing and walnuts to serve.