1. Trim the fat from the tenders.
2. Preheat the oven to 400F and line a large baking sheet with parchment paper.
3. Set out three medium bowls.
4. In the first bowl combine the white flour, 1/4 teaspoon pepper, and 1/2 teaspoon salt. Stir to combine.
5. In the second bowl combine the whisked egg and minced garlic, stir.
6. In the third bowl combine the Panko breadcrumbs and crushed Cheddar Me Bacon Moon Cheese. Stir to combine.
7. Place the tenders in the flour mixture, then the egg mixture, then the Moon Cheese mixture making sure to evenly and thoroughly coat each piece.
8. Place the tenders on the sheet pan leaving enough room between each tender to ensure even cooking.
9. Place in the oven and bake for 15 minutes before flipping the tenders and cooking for another 7 to 10 minutes or until the internal temperature of the chicken reaches 165F.
10. Remove from the oven and allow to rest for 5 minutes while you assemble the salad.
11. Add chopped lettuce to a bowl or meal prep container, top with grape tomatoes, avocado, red onion, and sliced chicken. If serving immediately, drizzle with Ranch dressing and serve.
12. If packing for lunch, divide the Ranch dressing between mini sauce containers and pack with the salads.

For the Dressing: 

In a lidded jar, combine the mayonnaise, milk, parsley, dill, garlic powder, salt, and black pepper. Cover with lid, seal, and shake to combine. Refrigerate for up to 1 week.