Whisk together all ingredients in a medium bowl until smooth and creamy. Taste and add salt and pepper as desired. Set aside or cover and refrigerate until ready to use.

Place the egg in a shallow bowl and whisk. In another larger shallow bowl, add the almond flour, tapioca or arrowroot, salt, pepper and onion and garlic powder, mix well.

Heat a large nonstick skillet over medium high heat and add the avocado oil. Once the oil is hot, dip a chicken piece into the egg, shake off excess, then dredge the chicken in the dry mixture, again shaking off excess. Place in the sizzling hot skillet and repeat with remaining chicken pieces.

Once the first side is golden brown, use tongs to carefully turn each one over. After the second side is golden brown, remove to a paper towel lined plate.

In a serving bowl or salad platter, arrange the greens, crumbled bacon, sliced hardboiled eggs, tomatoes, scallions, then peel and slice the avocado and arrange around the salad. Slice the chicken into bite size pieces and arrange on top, then add the goat cheese or dairy free cheese if desired.

Serve the salad drizzled with the ranch dressing or with the dressing on the side for dipping. Enjoy!