1/4 cup two tbsp apple cider vinegar.
1 tbsp chili powder.
Two onions (red medium), sliced into 1/3-inch-thick rounds.
1 cup mayonnaises (reduced-fat).
1/3 cup fresh cilantro (chopped).
1/2 head cabbage, shredded (about 4 cups).
Two jalapeno peppers, seeded and chopped.
1 9-ounce bag low-sodium tortilla chips, finely crushed
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips.
2 tbsp sugar.
salt and freshly ground pepper.
Place a rack in the upper third of the oven and preheat to 450 degrees Fahrenheit. Whisk 1/4 cup vinegar, the chili powder and 1 tbsp sugar in a shallow microwave dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp tender, 4 to 6 minutes. Mix the onions with the liquid, then let cool.
While, whisk 1/3 cup mayonnaise, the cilantro and the remaining one tablespoon sugar and two tablespoons vinegar in a large bowl. Add the cabbage, jalapenos, one teaspoon salt, and pepper to taste and toss. Refrigerate the slaw to ready to serve.
Use one mixer the resting one tbsp liquid from the pickled onions and 2/3 cup mayonnaise in a shallow dish. Place the crushed chips in another bowl. Cover a baking sheet with spray for cooking. 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, 11 to 13 minutes. Serve with the slaw and onions.
Total: 40 min, Prep: 25 min. Cook: 15 min Yield: 4 servings.