Tarragon Chicken Salad Loaf
Recipe
- Title:
- Tarragon Chicken Salad Loaf
- Categories:
- Poultry, Salads, Vegetables
- 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
Directions
- * 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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