Ingredients
- 3 green onions
- 1 carrot
- 1 pepper (red)
- 525 gr chicken breasts
- 450 gr egg bread
- 350 gr asparagus
- 240 ml mayonnaise
- 120 ml water
- 30 ml lemon juice
- 2 gr tarragon
- 1 gr salt
- 1 gr pepper
Boned, skinned and split * Cut diagnally in 1 cm pieces
1. In 13 x 9 x 5 cm 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.
2. In medium glass bowl, combine asparagus and water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set aside.
3. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper until blended. Stir in asparagus, carrot, red pepper and onions. Cut chicken imto 3 cm pieces. Stir into mayonnaise mixture.
4. With serrated knife, cut off a thin slice from top of bread; remove inside (reserve for other use), leaving a 1 cm shell. Spoon salad into bread shell, mounding slightly. If desired, garnish with fresh tarragon. To serve, cut into wedges. Makes 8 to 10 servings... MW Tip: To dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper towels, one on top of the other. Evenly spread 2 cups of clean, dry leaves or sprigs on towels. Cook herbs on HIGH 4 minutes, turning at least once. Store the dried herbs in a tightly covered container.