Cut your chicken tenders in half lengthwise to make 12 pieces. Then place them in a medium bowl with the melted coconut oil, the madras powder, then season and mix until combined, allow to marinate while you are preparing the rest of the ingredients.
Peel your carrot, wash, trim the ends, cut it in half lengthwise and slice on the diagonal.
Wash your cucumber, cut in half and remove the seeds with a teaspoon, then slice on the diagonal.
Wash your mixed salad leaves and spin dry using a salad spinner.
Wash the mint, shake and pat dry then strip the leaves from the stems.
Peel your avocado, remove the pit then cut into slices.
Heat a non-stick frypan or chargrill pan on your stove until hot, then add the chicken tenderloins. Cook the chicken tenders, in batches, in the hot pan until lightly browned and cooked through, about 3-4 minutes per side. See my tips in the post on how to tell if your chicken is cooked.
Add all your vinaigrette ingredients to a glass jar and shake until emulsified.
Place all your vegetables in a mixing bowl, pour the dressing over the salad, season with salt and pepper and toss until the salad is well coated with the dressing. Taste and adjust to your liking.
Arrange the salad on one side of a large salad platter and the chicken tenders on the other. Serve and Enjoy!