Fried Chicken Salad with Sugar Snap Peas and Green-Goddess Ranch

Whisk together yogurt and mayonnaise. In another bowl, toss chicken with 1/2 cup yogurt mixture; season with salt and pepper. Let stand 15 minutes (or refrigerate, covered, up to 2 hours).

Whisk garlic, lime zest and juice, mustard, herbs, 1/2 teaspoon salt, and oil into remaining 1/2 cup yogurt mixture (it should have a pourable consistency; if too thick, whisk in water, 1 teaspoon at a time). Cover and refrigerate until ready to use.

Stir together panko and cheese in a pie dish or other wide, shallow vessel to combine. Dredge a few chicken pieces at a time in mixture to coat; pat to adhere.

Add enough oil to a medium nonstick skillet to reach 1/4 inch up sides. Heat over medium-high until a panko crumb sizzles immediately when tossed in.

Working in batches, add chicken to oil and cook, flipping halfway, until golden brown all over and cooked through, 4 to 5 minutes a batch. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Let cool slightly.

Toss lettuce, fennel, and snap peas with a drizzle of oil. Divide among plates and top with fried chicken, chile, and avocado. Serve, with dressing alongside.