Heat a pot of water and add 1 teaspoon of salt to it. Once the water starts to boil, drop in the chicken breasts. Let the chicken breasts cook in boiling water for 15 to 18 minutes until they are fork tender (i.e. you can easily poke a fork without much resistance).
Take the chicken out of the pot and let them cool down a bit. Once it is cool enough to handle, cut them using a sharp knife into small bite-sized pieces. Set them aside.
Cut the grapes into half. Separate celery leaves from stacks; finely chop the stalks and roughly tear the leaves.
Separate the whites and greens of spring onion and chop them finely. Cut the walnuts into half.
Make the salad dressing by mixing all the ingredients in a small mixing bowl - hung curd/yogurt, extra virgin olive oil, Dijon mustard, salt and pepper. Give a very good whisk using a fork to mix all ingredients evenly.
Now take a large salad bowl, big enough to mix all the ingredients. Add all the salad ingredients to the bowl one by one - chopped chicken pieces, grapes, celery stalks & leaves, spring onion whites & greens, walnuts and dried cranberries. Give them a quick toss.
Add half of the prepared yogurt salad dressing. Using 2 spatulas, start mixing the yogurt dressing with the salad ingredients. Adding half of the dressing will make it easier to mix.
When the dressing is mixed in well, add the remaining half and continue mixing it the same way. All the ingredients should be coated with the yogurt dressing evenly & nicely.
When you are satisfied with the mixing, cover the bowl with a plastic wrap or a lid and let it chill in the refrigerator for at least 30 minutes before serving. This salad tastes best when cold.
You are ready to serve your salad when it is nicely chilled. You can serve it on its own or make a salad sandwich using a couple of toasted multigrain breads. Either way, this chicken salad will taste delicious! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2023/08/weightloss-chicken-salad-best-ever/