Tarragon chicken salad loaf
Yield: 8 servings
Ingredients:
- 2 lb Chicken breasts * 1/4 ts Salt
- 1 lb Asparagus ** 1/8 ts Pepper
- 1/2 c Water 1 Carrot; shredded
- 1 c Mayonnaise 1 Red pepper; chopped
- 2 tb Lemon juice 3 Green onions; minced
- 1 1/2 ts Tarragon; dried crushd 1 lb Egg Bread; oval loaf unslice
Instructions:
* 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...
