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Add a photoServings: 8
Ingredients
- 2 lb Chicken breasts *
- 1 lb Asparagus **
- 1/2 c. Water
- 1 c. Mayonnaise
- 2 Tbsp. Lemon juice
- 1Â 1/2 tsp Tarragon, dry crushd
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 x Carrot, shredded
- 1 x Red pepper, minced
- 3 x Green onions, chopped
- 1 lb Egg Bread, oval loaf unslice
Directions
- * Boned, skinned and split** Cut diagnally in 1/2 inch pcs
- 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 min, turning chicken over after 5 min. Let cold in dish.
- 2. In medium glass bowl, combine asparagus and water. Cover; vent. Cook on HIGH 3 min; drain. Rince with cool water; drain. Set aside.
- 3. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper till blended. Stir in asparagus, carrot, red pepper and onions. Cut chicken imto 1-inch pcs. Stir into mayonnaise mix.
- 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 you like, 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. Proportionately spread 2 c. of clean, dry leaves or possibly sprigs on towels. Cook herbs on HIGH 4 min, turning at least once. Store the dry herbs in a tightly covered container.
- Micro-Way...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 538 | |
| Calories from Fat 313 | 58% |
| Total Fat 35.14g | 44% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.11g | |
| Cholesterol 87mg | 29% |
| Sodium 561mg | 23% |
| Potassium 401mg | 11% |
| Total Carbs 30.55g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.72g | 2% |
| Protein 25.29g | 40% |
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