Place the Ingham’s fresh chicken breast fillets in a medium saucepan of cold water and season with a little salt. Set over a moderate heat and bring slowly to a simmer. Cook for 10 minutes, then remove from the water and shred with forks.
Mix the apple, lemon juice, aioli cranberries, sunflower seeds and tarragon, then stir in the chicken. Spread the bread slices with butter, then top half with lettuce. Arrange the chicken mixture on top, then finish with the remaining bread.
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