Mexican Chicken Tenders

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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 9-ounce bag low-sodium tortilla chips, finely crushed

Cooking spray

1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips


  1. 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. 
  2. 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. 
  3. 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.