Tuscan Chicken Cakes with Golden Aioli

Ingredients

• 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

Directions

1. 1

   Whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.

2. 2

   In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.

3. 3

   Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.

4. 4

   Heat oil in a large nonstick skillet over medium high heat.

5. 5

   Cook cakes until golden brown on both sides and drain on paper towels.

6. 6

   Combine salad greens and dressing and divide among 4 serving plates.

7. 7

   Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.