Preheat your oven to 425 degrees. Take two bowls and fill one with chopped/sliced almonds and one with egg whites or a whole egg beaten. Dry the chicken tenders really well with paper towels and dip the chicken in the egg mixture and then into the almonds, pressing to coat. (Do this same process with panko breadcrumbs if you're okay with breadcrumbs.)
Lay the chicken tenders on a foil-lined baking sheet and season with whatever spices you like (I used seasoning salt) and bake for 20-25 minutes or until the chicken is cooked through and the coating is golden brown.
Remove from the oven and let cool for a few minutes. 

Meanwhile, I shredded some kale and tossed it with lemon garlic vinaigrette, sliced strawberries, and an avocado. Top the salad with sliced chicken tenders and add some red pepper flakes for a kick.