Bacon-Wrapped Chicken Tenders with Cucumber-Ranch Dressing

30 minutes

SERVINGS:5

2	teaspoons chipotle chili powder or mild chili powder
2	teaspoons light brown sugar
1	teaspoon ground cumin
½	teaspoon salt, divided
10	chicken tenders (about 1 pound)
20	thin asparagus spears, trimmed
5	slices bacon, halved
1	very small cucumber (about 4 ounces)
¼	cup nonfat plain Greek yogurt
2	tablespoons buttermilk
2	tablespoons mayonnaise
1	tablespoon lemon juice
1	tablespoon finely chopped fresh chives or 1 teaspoon dried
1	tablespoon finely chopped fresh dill or 1 teaspoon dried
¼	teaspoon garlic powder
¼	teaspoon ground pepper

Method

Step 1
Position racks in center and top thirds of oven; preheat to 425°F. Coat a baking sheet with cooking spray.
Step 2
Combine chili powder, brown sugar, cumin and ¼ teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with ½ slice of bacon to hold everything together.
Step 3
Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.
Step 4
Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining ¼ teaspoon salt. Serve the chicken tenders with the dressing.
Step 5
To make ahead: Refrigerate dressing (Step 4) for up to 1 day.