In a medium bowl, whisk together mayonnaise, plain yogurt, minced garlic, black pepper, lemon juice, salt, olive oil, grated Parmesan, Dijon mustard, and Worcestershire sauce until smooth and creamy.

Consider storing the dressing in the fridge for at least 30 minutes to allow the flavors to meld beautifully.

Clean your chicken tenders under cold water and pat them dry with paper towels.

In a bowl, marinate the chicken by whisking together a large egg, minced garlic, lemon juice, salt, and black pepper.

Coat each chicken tender with this mixture for maximum flavor.

In a separate shallow bowl, combine flour with paprika, garlic powder, onion powder, and salt.

Dip each marinated chicken tender into the flour mixture, ensuring an even coating.

Shake off any excess flour before baking.

Preheat your oven to 400°F (200°C).

Place the coated chicken tenders on a parchment-lined baking sheet, ensuring they are spaced apart.

Lightly spray the chicken with avocado oil and bake for 10 minutes.

Flip each tender, spray again, and bake for an additional 10 minutes, or until golden brown.

In a large mixing bowl, toss the chopped romaine lettuce with half of the prepared dressing.

Layer the dressed lettuce on a serving plate, top with crispy chicken tenders, croutons, and drizzle any remaining dressing on top.

Finish off by adding freshly shaved Parmesan cheese on top.

Serve immediately while fresh and warm.