Recipe - Tarragon Chicken Salad Loaf

2 pound Chicken breasts *
1 pound Asparagus **
One half cup Water
1 cup Mayonnaise
2 tablespoon Lemon juice
1 One half teaspoon Tarragon; dried crushd
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 Carrot; shredded
1 Red pepper; chopped
3 Green onions; minced
1 pound Egg Bread; oval loaf unslice

* Boned, skinned and split ** Cut diagnally in One half inch pieces 1. In 13 x 9
x 2inch microwavesafe baking dish, arrange chicken breasts with thicker
portions toward outside. Cover with plastic wrap; turn back one corner to
vent. Cook on HIGH 10 minutes, turning chicken over after 5 minutes. Let
cool in dish. 2. In medium glass bowl, combine asparagus and water. Cover;
vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set
aside. 3. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and
pepper until blended. Stir in asparagus, carrot, red pepper and onions. Cut
chicken imto 1inch pieces. Stir into mayonnaise mixture. 4. With serrated
knife, cut off a thin slice from top of bread; remove inside (reserve for
other use), leaving a 1/2inch shell. Spoon salad into bread shell,
mounding slightly. If desired, garnish with fresh tarragon. To serve, cut
into wedges. Makes 8 to 10 servings... MW Tip: To dry fresh herbs in a
quick, easy way, line a MWsafe plate w/2 paper towels, one on top of the
other. Evenly spread 2 cups of clean, dry leaves or sprigs on towels. Cook
herbs on HIGH 4 minutes, turning at least once. Store the dried herbs in a
tightly covered container. Source: McCall's Beat Recipes, 1990, April,
MicroWay...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini