1/2 cup shredded pepper jack cheese, plus more to taste
Preheat oven to 400 degrees.
Add the eggs, almond milk, and buffalo sauce to a mixing bowl and whisk until well combined. Add the chicken cutlets to the mixing bowl and press down until completely submerged and coated.
Add the panko breadcrumbs to a food processor and pulse until fine, two or three times. Pour the breadcrumbs into a mound on a large baking sheet lined with parchment paper. Add a tablespoon of avocado oil to the breadcrumb mound and stir until the oil is well incorporated. Spread the breadcrumbs into a single layer on the baking sheet and bake at 400 degrees for 10-12 minutes until golden brown. Transfer the toasted breadcrumbs to a shallow bowl, then add in the seasoning and spices. Stir until the seasonings and breadcrumbs are well combined.
Grease a wire baking rack and place it over a sheet pan lined with parchment paper.
Remove the chicken cutlets, one at a time, and transfer to the breadcrumb mixture. Use your fingers to toss the chicken in the breadcrumbs until well coated, pressing the breadcrumbs into the chicken to help them stick. Transfer the coated chicken to the wire rack. Bake the chicken nuggets at 400 degrees for 15-18 minutes or until golden brown and a meat thermometer reads 165 degrees. Remove from the oven and let rest before slicing.
Make the Herby Ranch Dressing: add Greek yogurt, lemon juice, olive oil, dill, chives, parsley, garlic, black pepper, and salt. Blend or process until smooth and creamy.
Assemble the Salads: Once the chicken and ranch dressing are done, assemble your salads. Start with a base of romaine lettuce and then add the sliced chicken, celery, cucumber, carrots, radish, tomato, avocado, and pepper jack cheese. Drizzle over the ranch and serve!