Tuscan Chicken Cakes With Golden Aioli

• 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

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.

mayonnaise, honey, clove garlic, chicken, italian seasoned breadcrumbs, mayonnaise, egg, basil pesto, honey, tomato, red onion, olive oil, balsamic vinaigrette, tomatoes

Taken from www.food.com/recipe/tuscan-chicken-cakes-with-golden-aioli-64246 (may not work)