Mexican Chicken Tenders
Just the right balance of spice, a fun twist on traditional chicken tenders.
Dovetailing Tips: Use the chicken tenders you prepped on day 2 for todays recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | plus 2 tablespoons apple cider vinegar |
| 2 tablespoons | sugar |
| 1 tablespoon | chili powder |
| 2 | medium red onions, sliced into 1/4-inch-thick rounds |
| 1 cup | reduced-fat mayonnaise |
| 1/3 cup | chopped fresh cilantro |
| 1/2 | small head cabbage , shredded (about 4 cups) |
| 2 | jalapeno peppers, seeded and chopped |
| kosher salt and freshly ground pepper | |
| kosher salt and freshly ground pepper | |
| 1 ounce | 9- bag low-sodium tortilla chips , finely crushed |
| cooking spray | |
| 1 1/4 pound | skinless, boneless chicken breasts , cut into 1-inch strips |
Directions:
Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.
Source: foodnetwork.com
