Mccalls potato salad

Best ever potato salad mccall's cook book How to prepare

Best ever potato salad mccall's cook book
Ingredients

2 lb Chicken breasts *
1 lb Asparagus **
1/2 c Water
1 c Mayonnaise
2 tb Lemon juice
1 1/2 ts Tarragon; dried crushd
1/4 ts Salt
1/8 ts Pepper
1 Carrot; shredded
1 Red pepper; chopped
3 Green onions; minced
1 lb Egg Bread; oval loaf unslice

Instructions for cooking Best ever potato salad mccall's cook book

• Boned, skinned and split ** Cut diagnally in 1/2 inch pieces
• In 13 x 9 x 2-inch 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. Rince 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. Makes 8 to 10 servings...

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