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.

Micro-Way...

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.