Tuscan Chicken Cakes with Golden Aioli

Recipe by Lorac
READY IN: 38mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 2
    tablespoons honey mustard
  • 1
    clove garlic, pressed
  • 3
    cups cooked chicken, shredded
  • 1
    cup Italian seasoned breadcrumbs
  • 14
  • 1
    egg, lightly beaten
  • 14
    cup prepared basil pesto
  • 2
    teaspoons honey mustard
  • 13
    cup finely chopped sun-dried tomato
  • 12
    cup finely chopped red onion
  • 2
    tablespoons olive oil
  • 1
    (5 ounce) package mixed salad greens
  • 13
    cup balsamic vinaigrette
  • chopped tomatoes, garnish optional
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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.
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