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In times past, an Imbolc sabbat meal might be an elaborate feast. For the modern domestic witch who maintains a home, is raising kids and may work outside the home as well, a sabbat dinner needs to be something easy and quick, but still maintain ingredients that are traditional to the season. The following chicken salad recipe covers all of those bases, plus it's delicious and quite nutritious.
Mrs.B.'s Imbolc Yogurt Chicken Salad
For the dressing:
3/4 cup Greek yogurt
1/4 cup mayo
1 tablespoon lemon juice (add more to taste)
1 1/2 tablespoons honey
salt and pepper to taste
For the salad:
2-3 cups leftover, cubed chicken
2 cups seedless red grapes (cut in half if large)
1 cup chopped celery (about 3 large stalks)
1/2 cup toasted pecans*
2 tsp poppy seeds
In a small bowl, mix dressing ingredients well; set aside. In a large bowl, mix chicken, grapes and celery. Add dressing and fold to mix. Add pecans and poppy seeds, fold to mix. Chill for 1/2 hour; serve.
| Chop pecans into small pieces. Place a small, dry pan over medium-high heat. Add the pecans and shake or stir them constantly until the pecans release a nutty aroma. Remove pecans immediately to a plate to cool, as if left in the pan, they may burn. |
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