Tarragon Chicken Salad Loaf

Recipe Ingredients

2 lbs	908g / 32oz	Chicken breasts *
1 lb	454g / 16oz	Asparagus **
1/2 cup	118ml	Water
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Lemon juice
1 1/2 teaspoons	7.5ml	Tarragon - dried crushed
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Carrot - shredded
1		Red pepper - chopped
3		Green onions - minced
1 lb	454g / 16oz	Egg bread - oval loaf unsliced

Recipe Instructions

* Boned, skinned and split

** Cut diagonally 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. Rinse 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 into 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

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