Tuscan Chicken Cakes with Golden Aioli

A delightful summer main dish. The cakes can be made ahead and frozen. Make small cakes to serve as an appetizer. This recipe is from our special friends - Ray and Anita. They were our next door neighbors for 23 years. Our children grew up with 2 sets of parents.

• Ready In: 38 mins
• Serves: 4

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 tomatoes, garnish optional

Directions

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.