Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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...

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