4 (about 4 oz.) boneless, skinless chicken breast halves
1 cube or env. chicken bouillon
1 tsp. dried tarragon, divided
1 (8 oz.) can pineapple tidbits, drained and liquid reserved
1/2 c. mayonnaise
1/2 c. macadamia nuts, chopped
3 scallions, sliced
1 (13 oz.) loaf whole wheat Italian bread
1/2 sm. head red leaf lettuce

In 1 1/2 quart shallow casserole, place chicken, bouillon, 1 cup water and 1/2 teaspoon tarragon; cover with wax paper. Cook on high 5-8 minutes until juices run clear when chicken is pierced with fork; let stand 1 minute. Drain and cool slightly.

Meanwhile, in medium bowl, combine pineapple, 2 tablespoons reserved pineapple juice, the mayonnaise, nuts, scallions and remaining 1/2 teaspoon tarragon; discard any remaining pineapple juice. Cut chicken into pieces; add to bowl and toss to coat.

Cut bread lengthwise in half; scoop out some bread from center. If desired, use for bread crumbs. Place lettuce and salad on bread; cut into 6 sandwiches. Makes 6 servings.