Title: Tarragon Chicken Salad Loaf
Categories: Poultry Salad Vegetable
Yield: 8 Servings
| 2 | lb | Chicken breasts * |
| 1 | lb | Asparagus ** |
| 1/2 | c | Water |
| 1 | c | Mayonnaise |
| 2 | tb | Lemon juice |
| 1 1/2 | ts | Tarragon; dried crushd |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | | Carrot; shredded |
| 1 | | Red pepper; chopped |
| 3 | | Green onions; minced |
| 1 | lb | Egg Bread; oval loaf unslice |
* Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x 9
x 2-inch microwave-safe 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 1-inch 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 1/2-inch 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 MW-safe 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,
Micro-Way...