Crispy Chicken Taco Salad (Printable version)

Vibrant Tex-Mex salad with spiced crispy chicken, fresh vegetables, and creamy salsa ranch dressing.

# What You'll Need:

→ Crispy Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil for pan-frying

→ Salad

12 - 6 cups romaine lettuce, chopped
13 - 1 cup cherry tomatoes, halved
14 - 1 cup canned black beans, drained and rinsed
15 - 1 cup corn kernels, fresh or frozen
16 - 1/2 cup shredded cheddar cheese
17 - 1/4 cup red onion, thinly sliced
18 - 1 avocado, diced
19 - 1/2 cup tortilla strips

→ Salsa Ranch Dressing

20 - 1/3 cup ranch dressing
21 - 1/3 cup tomato salsa
22 - 1 tablespoon fresh lime juice

# Directions:

01 - Pound chicken breasts to an even 1/2-inch thickness. Cut into bite-sized strips.
02 - Arrange three shallow bowls with flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in the third.
03 - Dredge each chicken strip in flour, dip in beaten egg, then coat thoroughly in seasoned breadcrumbs.
04 - Heat olive oil in a large skillet over medium heat. Cook chicken strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
05 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until well combined and smooth.
06 - In a large bowl or on individual plates, layer romaine lettuce, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and avocado.
07 - Top salad with crispy chicken strips and tortilla strips.
08 - Drizzle salsa ranch dressing over salad immediately before serving.

# Expert Advice:

01 -
  • It gives you that satisfying crunch without the guilt of a full-on fried meal.
  • The salsa ranch dressing is ridiculously easy and tastes way better than anything from a bottle.
  • You can prep most of the components ahead and assemble it in minutes when hunger strikes.
  • It's flexible enough to handle whatever vegetables or toppings you have lying around.
02 -
  • Don't skip pounding the chicken, because uneven thickness means some parts will be dry while others are undercooked.
  • Let the breaded chicken sit for a minute before frying so the coating sets and doesn't fall off in the pan.
  • Add the dressing right before eating, or it will turn the lettuce limp and the tortilla strips soggy.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally so you're never guessing if it's done.
  • If you want extra heat, add a pinch of cayenne to the breadcrumb mixture or use a spicy salsa in the dressing.
  • Make your own tortilla strips by cutting corn tortillas into thin strips, tossing them with a little oil and salt, and baking them at 400 degrees until crispy.
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