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Tuscan Chicken Cakes with 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 pepper, 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 frypan, 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.

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 teaspoons prepared balsamic & oil dressing and 1 teaspoon prepared basil pesto.

Nutritional Information:

Servings: 4

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