Ingredients:

• 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

Directions:

1. Position racks in center and top thirds of oven; preheat to 425°F. Coat a baking sheet with cooking spray.
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.
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.
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.

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