Instructions: 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 fry pan, place oil over medium high beat. 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, 1/2 cup chopped red onion, 3 tablespoons (drained) chopped sun dried tomatoes, 2 tablespoons slivered basil leaves, 2 tablespoons prepared balsamic and oil dressing and 1 teaspoon prepared basil pesto.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.