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2 pounds Chicken breasts *
1 pound Asparagus **
1/2 cup Water
1 cup Mayonnaise
2 tablespoons Lemon juice
1 1/2 teaspoons Tarragon -- dried crushd
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Carrot -- shredded
1 Red pepper -- chopped
3 Green onions -- minced
1 pound Egg Bread -- oval loaf unslice

* 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 into 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.

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