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 eggs, lightly beaten
1/4 cup prepared basil pesto
2 teaspoons honey mustard
1/3 cup finely chopped sun-dried tomatoes
1/2 cup finely chopped red onions
2 tablespoons olive oil
1 (5 ounce) packages mixed salad greens
1/3 cup balsamic vinaigrette
chopped tomatoes, garnish optional
Directions:
Whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.
In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.
Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.
Heat oil in a large nonstick skillet over medium high heat.
Cook cakes until golden brown on both sides and drain on paper towels.
Combine salad greens and dressing and divide among 4 serving plates.
Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.
Servings: 4
Time preparation: 30 min.
Time total: 38 min.