Recipe: McCall's Tarragon Chicken Salad Loaf (microwave)

MCCALL'S TARRAGON CHICKEN SALAD LOAF

2 lb split boneless, skinless chicken breasts
1 lb asparagus, cut diagonally in 1/2 inch pieces
1/2 cup water
1 cup mayonnaise
2 tbsp lemon juice
1 1/2 tsp crushed dried tarragon
1/4 tsp salt
1/8 tsp pepper
1 carrot, shredded
1 red bell pepper, chopped
3 green onions, minced
1 (1 lb) oval loaf egg bread, unsliced

In 13x9x2-inch microwave-safe baking dish, arrange chicken breasts with thicker portions toward outside. Cover with plastic wrap; turn back one corner to vent. Microwave on HIGH 10 minutes, turning chicken over after 5 minutes. Let cool in dish.

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

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.

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
Source: McCall's Best Recipes, April1990