Cranberry Walnut Chicken Salad

Preheat oven to 350ºF.

Place chicken breasts on a half sheet pan. Brush all over with olive oil, and then sprinkle evenly with salt and pepper. Place pan on the bottom rack of oven and roast for 40 minutes.

While chicken is roasting, make the avocado mayonnaise. Put egg, avocado oil, salt and pepper into the beaker that came with your immersion blender, the carafe of a blender, or the work bowl of a food processor. Process until the mixture is emulsified and is the consistency of mayonnaise. Set the mayonnaise aside in the refrigerator.

When chicken is done, remove from the oven and immediately cover the pan tightly with aluminum foil. Let the chicken rest like this for at least 1 hour and up to 3 hours. Once chicken is completely cooled, cut each breast in half crosswise, remove the skin and bones, and pull the chicken apart with your fingers into bite size pieces following the grain of the meat. Alternatively, you can cut the chicken into ½-inch cubes.

Combine the chicken meat, cranberries, walnuts, celery, scallions, parsley, orange zest and avocado mayonnaise and mix until well-combined.