Tarragon Chicken Salad Loaf
Submitted by weknow
Herb-loaded chicken salad with asparagus, red pepper, and tarragon piled inside a hollowed bread loaf. A showstopping potluck centerpiece that feeds a crowd and slices into neat wedges.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
45 minForget boring bowls of chicken salad. This one comes served inside a golden egg bread loaf, scooped out and stuffed to the brim.
Tender chicken pieces get tossed with crisp asparagus, shredded carrot, sweet red pepper, and scallions in a lemony tarragon mayo that’s bright and herbaceous.
Slice it into thick wedges like a pie and watch it disappear at your next picnic, potluck, or backyard gathering.
Pro Tips
- Chill the assembled loaf for 1 to 2 hours before slicing. The filling firms up and the wedges hold together much better.
- Save the bread you scoop out and turn it into breadcrumbs or croutons. No waste.
- Blanch the asparagus in ice water after microwaving to lock in that bright green color and snappy texture.
Ingredients
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 ½-inch shell.
Spoon salad into bread shell, mounding slightly.
If desired, garnish with fresh tarragon. To serve, cut into wedges.
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