Trim any excess fat from the chicken breasts and slice each breast into 3–4 equal-width strips (about 1" wide) to make tenders. Pat pieces dry with paper towels.

Marinate

Place the chicken tenders in a bowl and pour the buttermilk over them. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help the breading adhere.

Set up breading stations

In one shallow bowl, whisk the eggs until smooth. In a second bowl, combine flour, garlic powder, onion powder, smoked paprika, salt and black pepper. In a third bowl, mix panko breadcrumbs and grated Parmesan.

Bread the tenders

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour (shake off excess), dip into the beaten eggs, then press into the panko-Parmesan mixture to coat evenly. Place breaded tenders on a wire rack and let rest 5–10 minutes to set the coating.

Cook

Pour vegetable oil into a large skillet to a depth of about 1/4" and heat over medium-high until shimmering and a small piece of bread sizzles on contact (about 350°F if using a thermometer). Add tenders in a single layer (do not overcrowd) and cook 3–4 minutes per side until golden brown and internal temperature reads 165°F. Transfer cooked tenders to a paper towel-lined plate or wire rack.

Keep warm

If cooking in batches, keep finished tenders on a baking sheet in a 200°F oven while you finish the rest so they stay crisp.

Salad Base & Assembly

Prepare salad components

While the chicken marinates or cooks, wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber and red onion thinly, shred the carrots if not pre-shredded, slice the avocado and prepare lemon wedges.

Assemble each salad

Divide the mixed greens among 4 plates or bowls (about 1.5 cups greens per serving). Evenly distribute cherry tomatoes, cucumber, shredded carrots, red onion, avocado slices, shredded cheddar, croutons and bacon bits over the greens.

Slice chicken

Slice each cooked chicken tender on a slight diagonal into 2–3 pieces for easier eating and attractive presentation.

Top salads

Place 3–4 sliced chicken tenders on top of each assembled salad. Squeeze a little lemon over the avocado and chicken, and sprinkle chopped parsley if using.

Dressings & Serving

Dress and serve

Offer ranch and balsamic vinaigrette on the side or drizzle approximately 2 tablespoons (per serving) of the chosen dressing over each salad just before serving. Serve additional lemon wedges on the side.

Serve immediately while chicken is still warm so the tenders remain crisp. Provide extra dressing on the side for guests who prefer more.