Preheat the oven to 400F (200C). Line a baking sheet with parchment paper and set it aside.

Choose a medium bowl, and mix the white flour, 1/4 teaspoon pepper, ½ teaspoon salt. Stir to combine.

In a separate bowl, crack the eggs, and beat them with a fork until fully incorporated. Then stir in the minced garlic.

Choose another medium-sized bowl, and mix panko bread crumbs and crushed cheddar cheese in it. Stir it to combine thoroughly.

Trim the excess fat from the chicken tenders. Once done, place each tender in flour mixture, then egg mixture, and at last, the breadcrumb mixture. Make sure it is entirely coated on every side. Then put it on the prepared baking sheet. Leave enough room between each piece. Do the same steps for all the chicken tenders.

Put the dish in the oven and bake for 15 minutes. Then flip them and continue baking for 10 to seven minutes. When the internal temperature of the chicken reaches 165F, it is done. You want it slightly golden and crispy.

Remove from the oven and set it aside to cool for 5-7 minutes while you assemble the salad bowl.

On your cutting board, chop the lettuce, and add it to a large bowl. Add the halved grape tomatoes to the bowl. Dice the pitted avocado and add the pieces to the lettuce mixture. You can dice or slice the red onion and add it to the other components of this delicious salad. Use bite-size or crumble of the Rio cheese and complete the salad bowl.

For a savory ranch dressing, combine the mayonnaise, milk, fresh parsley, dried dill, garlic powder, salt, and black pepper in a jar or small bowl. Mix them thoroughly.

To serve this fantastic salad, drizzle some of the dressing and enjoy!