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Tarragon Chicken Salad Loaf

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking20 minutes
Ready In45 minutes

Ingredients

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

Directions

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.

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Member Review

****

Anne's Chicken For Crock Pot

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

 
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