Make a marinade for the chicken. Whisk together vinegar, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon chili powder and 1/2 teaspoon cumin. Pour mixture over the chicken tenderloins and toss to coat. Cover and refrigerate for at least 2 hours.
Make the dressing by whisking all ingredients together in a bowl. Cover and refrigerate for at least 30 minutes.
Combine flour, remaining 1/2 teaspoon garlic and 1/2 teaspoon salt together in a resealable bag. In a bowl whisk egg and milk together.
Heat 1/2 inch of oil in a skillet over medium heat.
Place the chicken tenderloins in the flour. Shake to coat. Remove from bag, shake off excess flour and dip chicken tenderloins into egg/milk mixture. Return egg dipped chicken to flour and shake to coat once more.
Sprinkle a little flour in the oil and if it sizzles begin frying the chicken, in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel lined plate. Sprinkle with salt.
Combine remaining salad ingredients together in a large bowl.
Chop chicken into bite size pieces and add to salad. If you prefer, you can also leave the tenders in whole pieces. Drizzle dressing over the top, toss and serve.