Preheat your oven to the temperature listed on the chicken tender package. Arrange tenders in a single layer on a baking sheet and bake for about 20 minutes, flipping halfway through, until golden brown and crispy.

While the chicken bakes, whisk together the honey, Dijon mustard, mayonnaise, apple cider vinegar, kosher salt, olive oil, and minced garlic in a small bowl until smooth and creamy. Taste and adjust salt if needed.

Add the chopped romaine, cucumber, cherry tomatoes, red onion, and sliced avocado to a large bowl. Toss gently to combine.

Once the chicken tenders are done and cool enough to handle, slice them into bite-sized pieces on a cutting board.

Divide the salad between serving bowls, top with sliced crispy chicken tenders, and drizzle generously with honey mustard dressing. Serve immediately.