8 lb. Tyson Ready-to-Cook Breaded Original Crumb Chicken Tenderloins, Frozen
Red Bell Pepper, Fresh, Cut Into Strips As Needed
Lettuce Cups As Needed

Avocado Lime Mayonnaise:
4 cups Guacamole, Thawed
1 tsp. Lime Juice, Fresh
1 cup Mayonnaise

Potato and Orange Salad:
9 cups Red Potatoes, Fresh, Cooked, Peeled, 3/4-Inch dice
1 qt. Red Onions, Fresh, Slivered
2 cups Orange Segments, Commercially Prepared, Drained, Chilled
12 Tbsp. Red Bell Peppers, Roasted, Drained, Cut Into Strips
5-1/3 tbsp. Vinegar
12 Tbsp. Olive Oil
Salt To Taste
White pepper To Taste

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1. Deep-fry tenderloins at 350°F for 3 to 5 minutes or until chicken is no longer pink. Remove from fryer and drain. Keep warm above 140°F.
2. Combine Avocado Lime Mayonnaise ingredients in bowl and whisk to blend. Cover and chill.
3. To assemble single serving: Portion 5 tenderloins on plate. Intersperse pepper strips between each piece. Serve 1/4 cup avocado lime mayonnaise in separate container.
4. Arrange lettuce cups around chicken and fill with Potato and Orange Salad and other "tapas" side salads.

Potato and Orange Salad:
1. Combine first 4 ingredients in bowl.
2. Combine remaining ingredients in separate bowl and whisk until well blended. Pour over potato mixture and toss well. Cover and chill to hold.
Servings: 20