2 medium red onions, sliced into 1/4 inch thick rounds
1 cup mayo
1/3 cup chopped fresh cilantro
1/2 small head cabbage, shredded (about 4 cups)
2 jalapeno peppers, seeded and chopped
Kosher salt and ground pepper
1 9oz bag tortilla chips, finely crushed
1 1/4lb skinless, boneless chicken breasts, cut into 1 inch strips
Instructions
Position a rack in the upper third of the oven and
preheat to 450. 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 mayo, 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 mayo 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 mayo mixture and then in the chips, place
on the baking sheet. Mist the chicken in cooking
spray. Bake until crisp and cooked through, 10 to
12 minutes.
Serving
Suggestions
Serve with the slaw and onions.
Originally Submitted
10/27/2011
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