* 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.
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. . .
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.
