Tarragon Chicken Salad Loaf
Yield
8 servingsPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breasts
|
|
| 1 | pound |
asparagus
|
|
| ½ | cup |
water
|
|
| 1 | cup |
mayonnaise
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
tarragon leaves
dried, crushed |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
carrots
shredded |
|
| 1 | each |
sweet red bell peppers
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | pound |
egg bread
oval loaf |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breasts
|
|
| 453.6 | g |
asparagus
|
|
| 118 | ml |
water
|
|
| 237 | ml |
mayonnaise
|
|
| 3E+1 | ml |
lemon juice
|
|
| 7.5 | ml |
tarragon leaves
dried, crushed |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
carrots
shredded |
|
| 1 | each |
sweet red bell peppers
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 453.6 | g |
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 ½-inch shell.
Spoon salad into bread shell, mounding slightly.
If desired, garnish with fresh tarragon. To serve, cut into wedges.
