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CHICKEN SALAD GALETTE

Ingredients:

2 cups boiled and shredded MAGNOLIA CHICKEN STATION BREAST FILLETS
1 cup MAGNOLIA REAL MAYONNAISE
1 cup thinly sliced celery
1 cup chopped red onions
2 tbsp pickled relish
1/4 tsp iodized fine salt and pepper to taste
1 tbsp + 1 tsp MAGNOLIA GOLD BUTTER UNSALTED
1 (200 g) pack MAGNOLIA PANCAKE PLUS, cooked according to package directions

Procedure:

  1. Combine chicken, mayonnaise, celery, onions and relish. Season with salt and pepper. Set aside.
  2. Melt 1 teaspoon of butter in an 8-inch crepe pan. Pour about 1/4 cup of pancake batter and swirl to cover entire surface of pan. Cook until golden brown in color on both sides. Repeat 3 more times. Set aside.
  3. Divide chicken mixture into 2 portions. Spread one portion on a pancake and top with another pancake. Do the same with the rest. Slice into 4 and serve.
Makes 4 servings.   
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