Tuscan Chicken Cakes with Golden Aioli and Tomato Basil Relish

3 cups cooked chicken, shredded and chopped
1 cup Italian seasoned bread crumbs, divided
1/4 cup mayonnaise
1 egg, lightly beaten
1/4 cup prepared basil pesto
2 teaspoons honey mustard
1/3 cup finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 tablespoons olive oil
1 package (5 oz.) mixed salad greens
1/3 cup prepared balsamic vinegar & oil dressing
Golden Aioli (recipe follows)
Tomato Basil Relish (recipe follows)

In large bowl, mix together chicken, 1/2 cup of the bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each with remaining 1/2 cup bread crumbs.

In large nonstick frying pan, place oil over medium high heat. Add chicken and cook until golden brown, about 3 minutes per side; drain on paper towels.

Toss salad greens with dressing and divide among 4 serving plates. Top each with 2 chicken cakes; drizzle with Golden Aioli. Top each cake with dollop of Tomato-Basil Relish.

Makes 4 servings

GOLDEN AIOLI:
In small Bowl, whisk together:
1/2 cup mayonnaise
2 tablespoons honey mustard

TOMATO-BASIL RELISH:
In small bowl, mix together:
1 cup seeded and chopped plum tomatoes
1/3 cup chopped red onion
3 tablespoons (drained) chopped sun dried tomatoes
2 tablespoons slivered basil leaves
2 tablespoons prepared balsamic & oil dressing
1 teaspoon prepared basil pesto

From: Bob Gadsby, Great Falls, Montana
Source: National Chicken Council.