In a medium bowl, combine mayonnaise, yogurt, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, black pepper, and salt. Whisk until smooth and creamy. Cover and refrigerate.

Wash romaine lettuce thoroughly under cold water. Shake off excess water and lay flat on a drying rack or paper towels.

Clean chicken tenders by trimming fat/skin. Whisk together egg, minced garlic, lemon juice, salt, and black pepper to marinate the chicken.

Combine paprika, garlic powder, onion powder, and salt in a bowl. Coat marinated chicken strips in the mixture evenly.

Preheat oven to 400°F (200°C). Arrange coated chicken on a parchment-lined baking sheet, lightly spray with avocado oil. Bake for 10 minutes, flip, spray, and bake for another 10 minutes until golden and cooked through.

In a large bowl, toss dried romaine with half of the dressing. Transfer to a serving dish, layer with sliced chicken, croutons, and Parmesan cheese.

Drizzle more dressing over the salad, adjusting to preferred creaminess. Serve and enjoy!