Place all the dressing ingredients in a small bowl and mix well. Refrigerate in a covered container until ready to serve.

Set up a dredging station for the fried chicken: In a small bowl, mix the flour, salt, pepper, and garlic powder. In a separate small bowl, beat the egg and milk until fully combined. Place the panko bread crumbs in a third shallow bowl.

In a heavy-duty pot, heat the peanut oil to 350°F over medium heat.

Working one at a time, dredge each chicken strip in the flour mixture, coating evenly. Dunk the chicken strip into the egg mixture, coating completely. Then coat the chicken strip with the bread crumbs. Repeat for all the chicken strips.

Fry the breaded chicken strips in the peanut oil, flipping halfway through the cooking process, until each side is golden brown. Remove from the oil and allow the chicken strips to drain on a few paper towels. When they have cooled, dice them into bite-sized pieces.

In a large mixing bowl, combine all the ingredients for the salad. Top with the breaded chicken and dressing. You may toss before serving or allow each serving to be tossed individually.