Instructions: 1. Warm the almonds until lightly browned, about 5 minutes in a dry non-stick pan set over medium heat. Set aside.

2. Meanwhile, cook the broccoli until crisp tender. Shock in ice water. Drain well. Set aside.

3. In a mixing bowl, combine garlic, mayonnaise, sour cream, yogurt, mustard, tarragon and lemon zest. Add a pinch each of salt and pepper. Whip to blend well.

4. Add the chicken, scallions and almonds to the dressing. Stir to combine. Adjust salt and pepper to taste. Refrigerate for at least 2 hours before serving. May be prepared 1 day in advance.

WRAP GARLIC in foil. Place on tray and bake in preheated 425F oven for 45 to 60 minutes. Let cool. Unwrap. Squeeze garlic from cloves.

Yield: 1 heaping tablespoon per garlic bulb.

NOTES : Inspired by three versions: a recipe in Diane Worthingtons California Cook book; the chicken salad with broccoli and almonds sold at Ralphs delicatessen this summer; and our habit. Lower the fat (combine dressings) and increase the flavor: add tarragon, mustard and lemon peel. This is addictive stuff. Serve on a good sour dough bread or an oat nut seeded bread. Chop finer and spread on crostini.

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