Preheat oven to 400 degrees. Cover a large baking sheet with foil and place a wire rack on top (optional).
Pat chicken tenders dry and season with salt and pepper on both sides.
Set up an assembly line with the flour in one dish, the egg whisked with the milk in another, and the breadcrumbs in a third. Working with one wet hand and one dry hand, coat the chicken with the flour, then the egg and then the breadcrumbs, pressing them into the chicken to coat completely. Place on the foil or wire rack. Repeat with each chicken tender.
Bake chicken at 400 degrees for about 10-12 minutes, or until no longer pink. To get the golden color on the outside, place the chicken under the broiler for a couple of minutes on each side.
Set aside to cool.
Dressing
Meanwhile, whisk together the yogurt, honey, rice vinegar, dijon mustard and olive oil. Taste and add salt if desired.
Cover and refrigerate until ready to use.
Salad
Add vegetables to a large bowl and stir to combine. Just before serving, add half of the dressing and toss to coat. If desired, add remaining dressing and toss to coat. (I add the dressing in increments to make sure the salad isn't over dressed).
Divide salad into two large bowls or plates and top with toasted Ramen noodles, almonds, peanuts and crispy chicken tenders. Serve immediately.