A delicious salad for any occasion.
Add all ingredients into a cruet or salad dressing shaker. Shake to combine. Place in refrigerator to chill until ready to use. (might want to double the recipe, it's that good)
Start out by using 3 shallow containers. In the first one add flour, the second whisk buttermilk and egg together, and in the third add bread crumbs, tempura and seasonings, whisking ingredients together. Set aside.
In a large frying pan or skillet, heat oil over medium heat.
Add 8-10 pieces of chicken into the flour, then into the buttermilk mixture, next into the bread crumb mixture, and lastly, into the pan.
Cook chicken until golden brown on all sides, approximately 4-6 minutes, depending on the size of the chicken pieces. Don't over crowd the pan as it will lower the oil temperature and the chicken will not come out as crispy.
Remove chicken from pan and place on a plate lined with paper towels. Repeat until all chicken pieces have been cooked.
In a large bowl, toss all three types of lettuce, shredded cheese, onions, tomatoes, crispy bacon, diced avocados and crispy chicken.
Top with honey mustard dressing and enjoy.