Tarragon Chicken Salad Loaf

45 minutes Prep: 20 minutes Cook: 20 minutes

325 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 247g

Amount per Serving

Calories 325 39% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 104mg	35%
Sodium 375mg	16%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 37.0g	74%

Vitamin A	47%		Vitamin C	43%
Calcium	5%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to CHERRY AND COCONUT CAKE

Last Recipes Viewed

Recipe Bite

The Stock Market

by Mark R. Vogel

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is...

Member Review

Spicy Stuffed Peppers

I have eaten a great deal of stuffed peppers in my life and these are the best. Who would have guessed walnuts, green olives, raisins...? There are some strange things in there but what a great taste they made. I added a can of diced tomatoes and a cup of salsa. I like mine more moist. After eating them I felt the walnuts although nutritious were hard to find. I wonder how some water chestnuts would be? My hat is off to whoever developed this recipe. Thank you!

Reviewed by FishFeathers