Tuscan Chicken Cakes with Golden Aioli
via epicurious
Chicken Cakes
  • 3cups cooked chickenshredded and chopped
  • 1/2 cup red onionfinely chopped
  • 2tbsp olive oil
  • 1cup Italian breadcrumbs
  • 1 egglightly beaten
  • 2tsp honey mustard
  • 1/3cup roasted red peppersdrained and finely chopped
  • 1/4cup pesto
  • 1/4 cup mayo(I used plain greek yogurt)
  • 1head organic mixed greens
Golden Aioli
  • 1/2cup mayo(I used plain greek yogurt)
  • 2 tbsp honey mustard
Tomato Basil Relish
  • 1cup cherry tomatoesquartered
  • 1/3cup red onionchopped
  • 2tbsp fresh basilslivered
  • 1tsp pesto
  • 2tbsp balsamic & oil dressing
Tomato Basil Relish
  1. Combine all ingredients for the tomato basil relish in a small bowl, cover and set in the refrigerator to chill while you make the chicken cakes.
Chicken Cakes
  1. In a big mixing bowl combine the chicken, 1/2 cup bread crumbs, mayo, egg, pesto, honey mustard, roasted red peppers and onion.
  2. Form the chicken mixture into 8 patties
  3. Place the remaining 1/2 cup of bread crumbs on a plate and lightly coat each side of the chicken cakes.
  4. Heat olive oil over a large skillet and cook the chicken cakes 3 minutes on each side.
  5. Toss the salad greens with balsamic vinegar and olive oil and divide onto 4 plates.
  6. Place two chicken cakes on each plate and add a scoop of the tomato basil relish on top and a drizzle of the golden aioli.
Golden Aioli
  1. Mix the honey mustard and mayo (or greek yogurt) together.