Cranberry Walnut Chicken Salad
Serves: 6 servings
  • 3 bone-in, skin on, chicken breasts – about 3 to 3¼ lbs. total
  • 1 T. olive oil or avocado oil
  • ¼ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup (4 ounces) dried cranberries
  • 1 cup (3 ounces) walnuts, toasted and roughly chopped
  • 3 celery stalks chopped, about 4 ½ ounces
  • 4 scallions chopped, white and light green parts
  • ¼ cup chopped, fresh, flat-leaf parsley
  • Zest of 1 orange
  • ½ cup olive oil or avocado oil
  • 1 egg (see notes)
  • 1 teaspoon salt
  • ¼ tsp. freshly ground black pepper
  1. Preheat oven to 350 degrees. Place chicken breasts on a half sheet pan. Brush all over with olive oil or avocado oil, and then sprinkle evenly with salt and pepper. Place pan on the bottom rack of oven and roast for 40 minutes.
  2. While the chicken is roasting make the mayonnaise. Put the 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.
  3. When the chicken is done remove it 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 the 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.
If eggs are handled properly the risk of salmonella poisoning from eating them raw eggs is very low but if you’re at all concerned about it just use pasteurized eggs or a pasteurized egg product.
Recipe by Queen of My Kitchen at