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Thai Chicken Tenders with Creamy Almond Dipping Sauce
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5 from 2 votes

Thai Chicken Tenders with Creamy Almond Dipping Sauce

Skip the drive-thru and make these oven-baked chicken tenders with an Asian twist! Coated in a spicy seasoned mix of almond and coconut flours and served with a cool, crunchy slaw and creamy dipping sauce, it’s the perfect mix of healthy and indulgent!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: Chicken, gluten free, paleo
Servings: 4 meals
Calories: 509kcal
Author: Meal Prep on Fleek


For Chicken Tenders

  • 1 1/2 lbs. chicken breast tenders
  • 2 large eggs
  • 1 cup Coconut and Almond + Pink Paleo Powder Seasoned Coating Mix

For Asian Slaw

  • 4 cups shredded cold slaw mix
  • 2 tbsp chopped cilantro
  • 2 tbsp toasted sesame oil
  • 1 tbsp lime juice or apple cider vinegar
  • 1 tsp honey or agave nectar
  • 1/4 tsp sea salt

For Creamy Almond Dipping Sauce

  • 1/3 cup unsweetened coconut milk low calorie variety from a carton
  • 2 tbsp creamy unsalted almond butter at room temperature
  • 1 tbsp lime juice or apple cider vinegar
  • 1 tsp sriracha sauce optional


  • Preheat oven to 350ºF and line a medium baking sheet with parchment paper. Blot chicken tenders dry with paper bowl. Whisk eggs in a shallow bowl and add Paleo Powder to a second shallow bowl. Dip each chicken tender in egg wash, shaking off excess, and dredge in Paleo Powder to coat. Place on a baking sheet.
  • Bake chicken tenders for 30-35 minutes.
  • While chicken tenders are cooking, stir together ingredients for Asian slaw in a large bowl and divide between small compartments of 4 teal MPOF containers. Stir together ingredients for the dipping sauce in a small bowl until almond butter is completely mixed and divide between 4 small sauce cups. Place 1 sauce cup in large compartments.
  • Divide chicken tenders between large compartments.


Calories: 509kcal | Carbohydrates: 13g | Protein: 49g | Fat: 22g