- 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
| - 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
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