Tarragon Chicken Salad Loaf

• 2 pounds chicken breasts
• 1 pound asparagus
• 1/2 cup water
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 1/2 teaspoons tarragon leaves dried, crushed
• 1/4 teaspoon salt
• 18 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

1. In a microwave-safe baking dish, arrange chicken breasts with thicker portions toward outside.
2. Cover with plastic wrap; turn back one corner to vent.
3. Cook on HIGH 10 minutes, turning chicken over after 5 minutes.
4. Let cool in dish.
5. In medium glass bowl, combine asparagus and water.
6. Cover; vent.
7. Cook on HIGH 3 minutes; drain.
8. Rinse with cold water; drain.
9. Set aside.
10. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper until blended.
11. Stir in asparagus, carrot, red pepper and onions.
12. Cut chicken imto 1-inch pieces.
13. Stir into mayonnaise mixture.
14. With serrated knife, cut off a thin slice from top of bread; remove inside (reserve for other use), leaving a 1/2-inch shell.
15. Spoon salad into bread shell, mounding slightly.
16. If desired, garnish with fresh tarragon.
17. To serve, cut into wedges.

chicken breasts, asparagus, water, mayonnaise, lemon juice, tarragon, salt, black pepper, carrots, sweet red bell peppers, scallions, egg bread

Taken from recipeland.com/recipe/v/tarragon-chicken-salad-loaf-40758 (may not work)