Prep the lettuce:

•   Cut each head of iceberg lettuce into quarters, leaving the stem attached and the leaves as intact as possible. Gently rinse and allow to drain for 5 minutes, then place the quarters on a tea towel-lined dish or baking sheet, cut side up. Place in the fridge so that the lettuce wedges crisp up for 60 minutes.

Make the dressing:

•   In a wide-mouth mason jar, pour in the olive oil and coconut milk, and add the herbs, egg, vinegar, lemon juice, salt, pepper, onion powder, and garlic powder. Using an immersion blender or a blender, blend until smooth. Set aside in the refrigerator.

Make the jammy eggs:

•   In a medium-sized saucepan over medium-high heat, bring 2 quarts of water and the salt to a gentle boil. Carefully add the eggs to the water and cook for 8 minutes and 40 seconds; adjust the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.
•   Meanwhile, prepare a large bowl of ice water. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 3 minutes.
•   Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly. Gently crack the shells and immediately peel the eggs and cut each in half. Set aside.

Make the chicken fingers:

•   In a medium bowl, whisk the eggs thoroughly. Pour the eggs into a separate shallow bowl.
•   Put flour in a shallow bowl for dredging.
•   Slice the chicken breasts widthwise but on a slight angle, into roughly 3/4 inch wide strips (about 1-ounce slices, or 5 or 6 fingers per breast). Sprinkle salt and pepper all over the chicken breasts.
•   One by one, dredge each chicken strip in the flour, then egg, then remove it, letting any excess egg drip off, and gently drop it into the flour again, coating it completely (see Teri tip). Handling the breaded chicken as minimally as possible, shake off any excess flour and set it on the lined baking sheet. Repeat to bread the remaining chicken strips.
•   Line a baking sheet with a kitchen cloth or paper towels. In a medium skillet, heat the light olive oil over medium-high heat. Working in batches, add the chicken strips to the hot oil and fry until golden brown and crispy, 2 1/2 to 3 minutes, flipping them gently with tongs halfway through (flip them away from you to avoid splashing). Transfer the chicken to the prepared plate and repeat to cook the remaining chicken. Cut the chicken fingers diagonally in half.

Teri tip: when dredging in wet and fry ingredients, I use my right hand for the egg and my left hand for the almond flour, so I never accidentally mix the two.  

Assemble the wedge:

•   Assemble the salad on a large platter with the lettuce wedges cut side up and season them with salt.
•   Evenly distribute the herbs, tomatoes, jammy eggs, chicken fingers, avocado and marinated red onions. Serve with the dressing, and enjoy!