Tuesday, April 19, 2011

Mexican Chicken Tenders

I've been on this scary movie kick lately. Last Friday me and the girls went and saw "Scream 4". It was ridiculously cheesy...

Meaning I loved it! It was like the typical horror movie from the 90's...I miss those...

Nowadays scary movies are just bad...not the kind of bad I like...just the kind of bad that makes you miss the other kind of bad movies? Not following?

It's not important.

Point being, it's a rainy day and I just want to make a comforting meal, light some candles and watch a scary movie. That is my exact plan for tonight. Of course, I am not one who can bare watching scary movies alone...I'll have Shawn and Kirby to cuddle with...unfortunately for them they must endure my shrieking...but hey, I make the food so they just have to deal.

What scary movie should we watch?

I should probably say something about this recipe huh? The coleslaw that goes with it=awesome. I loved it! Also, I would advise eating the chicken with a chipotle or southwest ranch...and hot sauce...mmm hot sauce.

Mexican Chicken Tenders
Adapted from foodnetwork.com


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
1/2 cup reduced-fat mayonnaise
1/2 cup non-fat greek yogurt
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
1 9-ounce bag multi-grain tortilla chips, finely crushed
Cooking spray
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips


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.


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