Bacon-Wrapped Chicken Tenders with Cucumber-Ranch Dressing

Directions

1. 1
   Position racks in center and top thirds of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.
2. 2
   Combine chili powder, brown sugar, cumin and 1/4 teaspoon salt in a small bowl.
3. 3
   Sprinkle both sides of chicken with the spice mixture.
4. 4
   Place the chicken on the prepared baking sheet.
5. 5
   Place 2 asparagus spears on each chicken tender and wrap with 1/2 slice of bacon to hold everything together.
6. 6
   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.
7. 7
   Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater.
8. 8
   Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining 1/4 teaspoon salt.
9. 9
   Serve the chicken tenders with the dressing.