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
-
1/4 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
-
1 egg, lightly beaten
Instructions
- 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.