In a glass container with a lid, place the cut up chicken breasts or tenders and the vinaigrette dressing. Make sure each piece of chicken is coated in the vinaigrette. Marinade the chicken for at least 5 hours or overnight in the fridge.
In a small mixing bowl, combine all of the ranch dressing ingredients. Stir until the dressing is smooth. Add more milk to thin down the dressing to your desired consistency.
Preheat a gas grill to 350°F. Lightly spray the grill with non-stick avocado oil cooking spray. Remove the chicken from the fridge and let it come to room temperature while the grill preheats.
Grill the chicken breasts or tenders on the grill over medium to low heat (about 350°F). Grill for 10-15 minutes, flipping the chicken half way through. The chicken is done when you cut it and the juices run clear or the internal temperature reads 165°F.
While the chicken is grilling, place the tater tots in a toaster oven set to 400°F for 18-20 minutes. Divide the lettuce, coleslaw or carrots, cheese, onion, seeds, and becon bits between four bowls.
Once the chicken is done grilling, cut the breasts or tenders into cubes and divide them between the 4 salads. Add the tater tots and crackers or chips as desired.
Top with more vinaigrette or homemade ranch dressing. Enjoy your grilled chicken salad bowls!