Tarragon Chicken Salad Loaf Recipe

* Boned, skinned and split

** Cut diagnally in 1/2 inch pieces

Step 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.

Step 2

In medium glass bowl, combine asparagus and water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set aside.

Step 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.

Step 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...

Things You'll Need

  • 2lb Chicken breasts *
  • 1lb Asparagus **
  • 1/2c Water
  • 1c Mayonnaise
  • 2tb Lemon juice
  • 1 1/2ts Tarragon; dried crushd
  • 1/4ts Salt
  • 1/8ts Pepper
  • 1 Carrot; shredded
  • 1 Red pepper; chopped
  • 3 Green onions; minced
  • 1lb Egg Bread; oval loaf unslice

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