In large bowl, mix together chicken, 1/2 cup of the breadcrumbs, 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 the remaining 1/2-cup breadcrumbs. In large nonstick fry pan, place oil over medium 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 a dollop of Tomato-Basil Relish. Makes 4 servings.
Golden Aioli: In small bowl, whisk together 1/2-cup mayonnaise and 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 vinegar & oil dressing and 1 teaspoon prepared basil pesto.
Prepared by Bob Gadsby of Great Falls, Montana.