Title: Tarragon chicken salad loaf
 Categories: Poultry, Salads, Vegetables
      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...