You just can’t go wrong with a classic chicken salad. This version is dressed up with almonds and fresh tarragon, an herb that tastes wonderful with poultry. Serve it hot with a green salad for a light lunch or dinner and use the leftovers for sandwiches.

4 cups cooked chicken, cut into cubes
1 cup chopped celery
1 cup chopped onion
1/2 cup sliced almonds
2 cups mayonnaise
Juice of 1 lemon
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh tarragon
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees. Grease a 9- by 13-inch baking or casserole dish. In a large bowl, combine chicken with celery, onion and almonds, mixing well. In a separate bowl, combine mayonnaise, lemon juice and herbs and pour over chicken mixture. Season with salt and pepper. Spread into prepared dish. Bake for approximately 20 to 25 minutes, or until casserole is bubbling at the edges. Serve hot. Serves 6.