INGREDIENTS

INSTRUCTIONS

* Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. 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. 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 1-inch 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 1/2-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... 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. Source: McCall's Beat Recipes, 1990, April,
Micro-Way...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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