Ingredients
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1 1/4 pounds chicken tenders
Kosher salt and freshly ground pepper
1/4 teaspoon grated garlic (from 1 small clove)
1/2 teaspoon finely grated lime zest, plus 4 teaspoons fresh juice
1/2 teaspoon Dijon mustard
1/4 cup finely chopped fresh cilantro leaves
1/4 cup finely chopped fresh chives
1 tablespoon extra-virgin olive oil, plus more for frying and drizzling
1 cup panko
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
6 cups chopped Little Gem or iceberg lettuce, or a combination
1 cup thinly sliced fennel (from 1/2 bulb)
1 cup julienned sugar snap peas (2 ounces)
1 jalapeño or Fresno chile, thinly sliced
1 avocado, sliced
Preparation
Whisk together yogurt and mayonnaise. In another bowl, toss chicken with 1/2 cup yogurt mixture; season with salt and pepper. Let stand 15 minutes (or refrigerate, covered, up to 2 hours).
Whisk garlic, lime zest and juice, mustard, herbs, 1/2 teaspoon salt, and oil into remaining 1/2 cup yogurt mixture (it should have a pourable consistency; if too thick, whisk in water, 1 teaspoon at a time). Cover and refrigerate until ready to use.
Stir together panko and cheese in a pie dish or other wide, shallow vessel to combine. Dredge a few chicken pieces at a time in mixture to coat; pat to adhere.
Add enough oil to a medium nonstick skillet to reach 1/4 inch up sides. Heat over medium-high until a panko crumb sizzles immediately when tossed in.
Working in batches, add chicken to oil and cook, flipping halfway, until golden brown all over and cooked through, 4 to 5 minutes a batch. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Let cool slightly.
Toss lettuce, fennel, and snap peas with a drizzle of oil. Divide among plates and top with fried chicken, chile, and avocado. Serve, with dressing alongside.
