Avocado and Panko-Crusted Chicken Cobb Salad

Make the chicken
1 Preheat the oven to 375°F.
2 Break the egg into a bowl and season with the salt and pepper. Sprinkle the panko breadcrumbs into another bowl.
3 Dip the chicken into the egg wash mixture, then transfer to the panko, moving around until coated in the breadcrumbs.
4 Place on a parchment paper-lined baking sheet and repeat until all the chicken tenderloins are coated.
5 Bake at 375°F for 40 minutes.
6 Remove from oven, and once cooled, slice up and set aside.
Make the Salad
1 In a skillet over medium-high heat, fry the bacon until cooked to your level of liking. Remove from the heat, pat dry and let cool, then crumble and set aside.
2 Hardboil the eggs. Once cooked, remove the shells, slice and set aside.
3 Chop the romaine into bite-sized pieces, and transfer to a serving bowl.
4 Chop the green onions, and sprinkle on top of the romaine.
5 Wash the cherry tomatoes (if you haven't already), then sprinkle on top of the salad.
6 Sprinkle the hardboiled eggs, bacon and panko-crusted chicken on top of the ingredients.
7 Slice an avocado and top the salad with this.
8 Serve individually, and let each person drizzle the amount of salad dressing they want on top of their salad. (Or dress the salad and then serve immediately.)