Name: Chicken and Tarragon Skewers with Apple, Walnut Salad
Prep time: 50 min
Cook time: 6 min
Ingredients: 500g Lilydale Free Range Chicken Mince; 1/2 onion, grated; 1 cup sour dough breadcrumbs; 1 egg, lightly beaten; 2 tablespoons finely chopped tarragon; Grated rind of 1/2 lemon; Salt and freshly ground black pepper, to taste; Oil, for cooking; 1/4 cup whole egg mayonnaise; 1/4 cup natural yogurt; 2 teaspoons seeded mustard; 1 green apple, finely sliced; Juice from 1 lemon; 1/2 cup walnut halves, roasted; 1 avocado, cut into wedges; 1 bunch watercress, washed and leaves plucked from stems

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In a large bowl combine Lilydale Chicken Mince, onion, breadcrumbs, egg, tarragon, lemon rind and seasoning. Mix well
Shape 2 tablespoons of the mixture around a small wooden skewer and flatten. Repeat with the remaining mixture. Allow to rest for 30 minutes in the refrigerator
Heat oil in a non-stick frying pan over medium heat and cook the chicken skewers for 2-3 minutes each side or until cooked through.
Place on a plate and cover loosely with foil to rest
Combine the mayonnaise, yogurt, and seeded mustard. Whisk to combine and season
Toss the sliced apple in lemon juice to keep it from browning. Arrange the watercress, walnuts and avocado on a serving platter, top with the apple slices and lemon juice
Arrange the chicken skewers with the salad and drizzle over the dressing

In a large bowl combine Lilydale Chicken Mince, onion, breadcrumbs, egg, tarragon, lemon rind and seasoning. Mix well
Shape 2 tablespoons of the mixture around a small wooden skewer and flatten. Repeat with the remaining mixture. Allow to rest for 30 minutes in the refrigerator
Heat oil in a non-stick frying pan over medium heat and cook the chicken skewers for 2-3 minutes each side or until cooked through.
Place on a plate and cover loosely with foil to rest
Combine the mayonnaise, yogurt, and seeded mustard. Whisk to combine and season
Toss the sliced apple in lemon juice to keep it from browning. Arrange the watercress, walnuts and avocado on a serving platter, top with the apple slices and lemon juice
Arrange the chicken skewers with the salad and drizzle over the dressing

In a large bowl combine Lilydale Chicken Mince, onion, breadcrumbs, egg, tarragon, lemon rind and seasoning. Mix well
Shape 2 tablespoons of the mixture around a small wooden skewer and flatten. Repeat with the remaining mixture. Allow to rest for 30 minutes in the refrigerator
Heat oil in a non-stick frying pan over medium heat and cook the chicken skewers for 2-3 minutes each side or until cooked through.
Place on a plate and cover loosely with foil to rest
Combine the mayonnaise, yogurt, and seeded mustard. Whisk to combine and season
Toss the sliced apple in lemon juice to keep it from browning. Arrange the watercress, walnuts and avocado on a serving platter, top with the apple slices and lemon juice
Arrange the chicken skewers with the salad and drizzle over the dressing