Tarragon Chicken Salad Loaf

45 minutes Prep: 20 minutes Cook: 20 minutes

325 calories per serving view nutrition facts

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2	pounds	chicken breasts
1	pound	asparagus
1/2	cup	water
1	cup	mayonnaise
2	tablespoons	lemon juice
1 1/2	teaspoons	tarragon	dried, crushed
1/4	teaspoon	salt
1/8	teaspoon	black pepper
1	each	carrot	shredded
1	each	sweet red bell pepper
3	each	scallions, spring or green onions
1	pound	egg bread	oval loaf

In a 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.

In medium glass bowl, combine asparagus and water. Cover; vent.

Cook 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 imto 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.

Nutrition Facts

Serving Size 247g

Amount per Serving

Calories 325 39% of calories from fat