Tuscan Chicken Cakes With Golden Aioli

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 2 tablespoons honey mustard
• 1 clove garlic, pressed
• 3 cups cooked chicken, shredded
• 1 cup italian seasoned breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 1/4 cup prepared basil pesto
• 2 teaspoons honey mustard
• 1/3 cup finely chopped sun-dried tomato
• 1/2 cup finely chopped red onion
• 2 tablespoons olive oil
• 1 (5 ounce) package mixed salad greens
• 1/3 cup balsamic vinaigrette
• chopped tomato, garnish optional

Recipe

• 1 whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.
• 2 in a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.
• 3 make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.
• 4 heat oil in a large nonstick skillet over medium high heat.
• 5 cook cakes until golden brown on both sides and drain on paper towels.
• 6 combine salad greens and dressing and divide among 4 serving plates.
• 7 add 2 chicken cakes to each plate, top with golden aioli and garnish with tomato.