Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

From the South Beach Diet Cookbook, this is a great meal, simple to make, and delicious. In New York City in midwinter, I made it on a stove top grill pan but in the summertime, it can be grilled on the barbecue.

Spice-Rubbed Chicken Tenders
1 lb chicken tenders
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt

Combine the chili powder, cumin, and salt in a small bowl. Make small slits in the thick part of the chicken and rub a teaspoon of spice into the front and back of each chicken tender. Spray cooking spray on the grill pan and cook the chicken tenders 3-5 minutes per side.

Cilantro Dipping Sauce
3/4 cup chopped cilantro
1/4 cup slivered almonds
3 garlic cloves
1 serrano chili (I used 1/4 of a scotch bonnet)
1/4 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons water
cilantro for garnish, optional

Combine all ingredients in the bowl of a food processor. Process until fine. Taste and adjust seasonings. Set aside.


Substitute pork tenderloin for the chicken fingers. Bake at 400˚F for 25 minutes. Remove from oven and tent with foil. Let stand for 10 minutes before slicing and serving.


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