Cut chicken breasts into strips. Heat half of the oil in a skillet to medium high. Heat until the oil shimmers and sputters when a drop of water is added.
In a shallow bowl, combine the flour, onion powder, salt and pepper.
In a separate shallow bowl, add the buttermilk.
Dredge each chicken strip into the buttermilk. Shake to remove excess liquid. Dredge into the seasoned flour. Shake.
Fry the buttermilk battered chicken in the hot oil for approximately 3-4 minutes on each side. Drain on newspaper or a brown paper bag.
While the chicken is cooling, prepare your salad greens and ingredients.
On a plate, arrange your greens, salad ingredients and top with fried chicken strips and salad dressing.