Mexican Chicken Tenders

Ingredients

• 0.3 cup apple cider vinegar 
• 4 cups cabbage shredded
• 1 tablespoon chili powder 
• 0.3 cup cilantro leaves fresh chopped
• 2  jalapeño peppers seeded chopped
• 4 servings kosher salt and pepper freshly ground
• 1 cup mayonnaise reduced-fat
• 2 medium onions red sliced into 1/4-inch-thick rounds
• 1.3 pounds chicken breasts boneless skinless cut into 1-inch strips
• 2 tablespoons sugar 
• 9 ounce tortilla chips low-sodium crushed finely

Equipment

• bowl
• baking sheet
• oven
• whisk
• plastic wrap
• microwave

Directions

1. Position a rack in the upper third of the oven and preheat to 450 degrees F.
2. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish.
3. 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.
4. Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl.
5. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
6. Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish.
7. 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.
8. Bake until crisp and cooked through, 10 to 12 minutes.
9. Serve with the slaw and onions.