2 lbs. boneless chicken breasts, skinned and split
1 lb. asparagus, cut diagonally in 1/2-inch pieces
1 c. mayonnaise
2 tbsp. lemon juice
1 tbsp. minced fresh tarragon or 1 1/2 tsp. dried tarragon, crushed
1 lg. carrot, shredded
1 sm. red pepper, chopped
3 green onions, mined
1 lb. oval loaf egg bread, unsliced

In microwave-safe 13x9x2 inch 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 1/2 cup water. Cover; vent. Cook on HIGH 3 minutes; drain. Rinse with cold water; drain. Set aside.

In large bowl whisk mayonnaise with lemon juice, tarragon, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Stir in carrot, red pepper and green onions. Cut chicken into 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 1/2-inch shell. Spoon salad into bread shell, mounding slightly. If desired, garnish with fresh tarragon. To serve, cut into wedges. Makes 8 servings.