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Tuscan Chicken Cakes with Golden Aioli

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“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.”

Ingredients Nutrition

  • 118.29 ml mayonnaise
  • 29.58 ml honey mustard
  • 1 clove garlic, pressed
  • 709.77 ml cooked chicken, shredded
  • 236.59 ml Italian seasoned breadcrumbs
  • 59.14 ml mayonnaise
  • 1 egg, lightly beaten
  • 59.14 ml prepared basil pesto
  • 9.85 ml honey mustard
  • 78.78 ml finely chopped sun-dried tomato
  • 118.29 ml finely chopped red onion
  • 29.58 ml olive oil
  • 141.74 g package mixed salad greens
  • 78.78 ml balsamic vinaigrette
  • chopped tomatoes, garnish optional


  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.

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