Crispy Chicken Taco Salad (Printable Version)

Crunchy salad with spiced crispy chicken, fresh lettuce, tortilla strips, and creamy salsa ranch dressing in one satisfying bowl.

# What You 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

→ Salad

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

# How To Make It:

01 - Pound chicken breasts to 1/2-inch thickness and cut into bite-sized strips.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Dredge each chicken strip in flour, dip in egg, then coat thoroughly in seasoned breadcrumbs.
04 - Heat olive oil in a large skillet over medium heat. Cook chicken strips 3-4 minutes per side until golden and cooked through. Transfer to paper towel-lined plate.
05 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until 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 with salsa ranch dressing just before serving.

# Expert Tips:

01 -
  • Every bite has crunch, creaminess, and spice all at once, so your fork never gets bored.
  • You can prep the chicken and chop the veggies ahead, then toss it together in five minutes when hunger strikes.
  • It looks impressive on the plate but uses pantry staples and whatever vegetables you have on hand.
02 -
  • Don't skip pounding the chicken thin, because thick breasts will burn on the outside before cooking through and you'll end up with raw centers.
  • Let the breaded chicken rest for five minutes before frying so the coating sticks better and doesn't fall off in the pan.
  • If you dress the whole salad at once, eat it immediately, because the lettuce will wilt and the tortilla strips will turn to mush within twenty minutes.
03 -
  • Add a pinch of cayenne to the breadcrumb mixture if you want the chicken to have a slow-building heat that sneaks up on you.
  • Toast your tortilla strips in a dry skillet for two minutes before adding them to the salad, and they'll stay crunchy twice as long.
  • Use a salad spinner to dry your lettuce completely, because wet greens will dilute the dressing and make everything taste watery.
Return