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Slice the cucumber in half, then use a rolling pin or knife to bash it, creating a "smashed" texture. Cut into bite-sized segments.
In a dry frying pan over medium heat, toast the walnut halves until they are aromatic, being careful not to burn them.
To make the dressing: In a large bowl, crumble the blue cheese. Add the mustard, honey, yogurt, and the juice of 1 lemon. Season with salt and pepper, then whisk until smooth.
Add the celery, smashed cucumber, red onion, apple, and toasted walnuts to the dressing. Mix until the salad is well coated.
Incorporate your choice of protein, such as shredded roast chicken, into the salad and mix thoroughly.