Buffalo Ranch Chopped Salad with crumbed chicken tenders
Add flour to one bowl, beaten eggs to the second bowl and breadcrumb the third.
Season chicken with salt and pepper. Taking one breast at a time, dredge the chicken in flour, shaking off the access and then transfer to the egg dish; coat both sides. Lift and allow excess egg to fall prior to transferring to the breadcrumb. Layer both sides pressing gently. Place breast on a clean plate and repeat.
Place avocado oil in a large cast iron skillet and heat on high until oil shimmers.
Using tongs, place chicken into pan. Fry gently swirling pan and rotating chicken to brown evenly; about 3 minutes per side or until cooked through.
Transfer to paper towel lined plate and season with salt. Let cool
Prepare Taylor Farm Buffalo Ranch chopped salad using included toppings and dressing. Mix and divide between two plates.
Slice chicken, place over salad and serve immediately.