In a medium bowl, combine mayonnaise, plain yogurt, grated garlic, freshly ground black pepper, lemon juice, salt, olive oil, grated Parmigiano Reggiano, Dijon mustard, and Worcestershire sauce. Whisk until the dressing is smooth and creamy. Once mixed, cover the bowl with plastic wrap and refrigerate for at least 15 minutes to let the flavors meld.

While the dressing chills, wash the romaine lettuce under cold running water to remove any dirt and grit. After washing, spin the lettuce in a salad spinner or pat dry with clean towels, ensuring it’s thoroughly dried to maintain crispness. Roughly chop the lettuce into bite-sized pieces and set aside in a large salad bowl.

Prepare the chicken tenders by trimming any excess skin and patting them dry. In a shallow dish, whisk together the egg, minced garlic, lemon juice, salt, and black pepper. In another dish, mix flour, bread crumbs, paprika, garlic powder, onion powder, and salt. Dip each chicken strip into the egg mixture first, then coat thoroughly with the breadcrumb mixture, ensuring even coverage for that crispy texture.

Preheat your oven to 400°F (200°C). Line a non-stick sheet pan with parchment paper or lightly grease it. Arrange the coated chicken tenders on the prepared pan in a single layer. For an extra crunchy finish, generously spray the chicken with avocado oil. Bake in the preheated oven for 10 minutes, flip the tenders, and bake for another 10 minutes, until they are golden brown and reach an internal temperature of 165°F (74°C).

Once the chicken is baked to crispy perfection, remove it from the oven and let it rest for a few minutes to retain its juices. In the large salad bowl, toss the chopped romaine lettuce with half of the chilled dressing, ensuring it’s well coated. Then, layer the crispy chicken tenders, croutons, and drizzle with the remaining dressing. Finish by generously sprinkling shaved Parmesan cheese on top for that decadent touch.