3 cups roasted 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 tsp. honey mustard
1/3 cup finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 tbls. olive oil
1 package (5 ounces) mixed salad greens
1/3 cup prepared balsamic vinegar and oil dressing
Golden Aioli (recipe follows)
Tomato-Basil Relish (recipe follows)

In a 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 cakes 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 a small bowl, whisk together: 
1/2 cup mayonnaise
2 Tbls. honey mustard.

Tomato-Basil Relish

In small bowl, mix together: 
1 cup seeded and chopped plum tomatoes
1/3 cup chopped red onion
3 Tbls. (drained) chopped sun dried tomatoes 
2 Tbls. slivered basil leaves
2 Tbls. prepared balsamic vinegar and oil dressing
1 tsp. prepared basil pesto.