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Chicken Salad Galette
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Ingredients:
2 cups Magnolia Chicken Breast Fillet, boiled & shredded
1/2 cup mayonnaise
1/4 cup celery, thinly sliced
1/8 cup purple onions, chopped
2 tbsps. Pickle relish
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salt & pepper to taste
1 (200 gms.) pack Magnolia Pancake Plux Mix,
prepared according to package directions
4 tsps. Magnolia Gold Butter
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Directions:
Combine the chicken, mayonnaise, celery, onions and relish.
Season with salt and pepper.
Melt 1 teaspoon of butter on an 8"-crepe pan.
Pour about 1/4 cup of the batter onto the pan and swirl to cover entire surface of the pan.
Cook until golden brown in color on both sides.
Do the same with the rest of the batter.
You should end up with 4 pieces of galette.
Set aside when done.
To assemble the dish, divide the chicken salad filling into two portions.
Spread 1 portion on the pancake and top with another pancake.
Do the same with the rest.
Slice into four and serve.
Serves 4
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