Tarragon Chicken Salad Loaf

Yields:	8 servings
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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.

I have made this recipe for years. It is not for someone watching calories, but wonderful.