Tarragon Chicken Salad 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.