Mexican Chicken Tenders
Mexican Chicken Tenders might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 37g of protein, 31g of fat, and a total of 681 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. If you have cilantro, mayonnaise, chili powder, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Mexican cuisine.
Instructions
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.