- 2 tspn olive oil
- Lilydale Free Range Chicken Tenderloins
- 1/2 cup spreadable cream cheese, room temperature
- 1/2 cup crumbled blue cheese
- 1 red apple, chopped
- 1/2 cup toasted walnuts, roughly chopped
- 1 tblsp lemon juice
- 1 tblsp roughly chopped tarragon
- 4 slices thick rye bread, toasted
- Tarragon to garnish
| - Heat the oil in a frying pan over medium high heat and cook the tenderloins until lightly golden and just cooked through. Remove from pan and set aside to cool.
- When cool - shred chicken
- In a bowl, gently stir together cream cheese, blue cheese, apple, walnuts, juice and tarragon
- Spread a generous amount of blue cheese spread onto the slices of rye, top with chicken. Garnish with tarragon
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