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. ---------------------------------------------------------------------------
Nutrition
Ingredients
