Gourmet Buttermilk Chicken Sandwich

Crispy Buttermilk Chicken Tenderloins smothered with tarragon mayo and fresh cos. A match made in sandwich heaven.

Serves: 4
Time: 25 minutes

• 1 pack Rangitikei Buttermilk Tenderloins
• ½ cup whole egg mayonnaise
• 1 tablespoon tarragon leaves, roughly chopped
• 1 lemon, zest & juice
• 1 clove garlic
• Salt & pepper
• 1 avocado
• 8 cos lettuce leaves
• ½ cucumber, peeled in ribbons
• ½ cup sprouts or microgreens
• 8 slices grainy bread

Cook the Buttermilk Tenderloins as per packet instructions.

In a small bowl combine the mayonnaise, tarragon, lemon zest & juice, garlic and season with salt & pepper.

Spread 4 slices of bread with half the tarragon mayo. Layer with the avocado, cos, cucumber ribbons, sprouts and top with the Buttermilk Tenderloins. Spread the remaining tarragon mayo on the remaining slices of bread and sandwich together.