Crispy Chicken Taco Salad (Printer-friendly)

A vibrant, crunchy salad featuring spiced crispy chicken, fresh lettuce, tortilla strips, 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 achieve even 1/2-inch thickness. Cut into bite-sized strips.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Dredge each chicken strip in flour, dip in egg mixture, then coat thoroughly in seasoned breadcrumbs, pressing gently to adhere.
04 - Heat olive oil in large skillet over medium heat. Cook chicken strips 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate.
05 - In small bowl, whisk together ranch dressing, salsa, and lime juice until smooth and well combined.
06 - In 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. Drizzle with salsa ranch dressing immediately before serving.

# Expert Advice:

01 -
  • It delivers that perfect contrast of warm, crispy chicken against cool, crunchy vegetables in every bite.
  • The salsa ranch dressing is a genius shortcut that tastes like you spent way more effort than you did.
  • You can prep most components ahead and toss it together in minutes when hunger strikes.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will be overcooked and dry while others are still raw.
  • Let the oil heat fully before adding the chicken or the breading will absorb too much oil and turn soggy instead of crispy.
  • Dress the salad right before serving, not ahead of time, or you'll end up with a sad, limp pile instead of a vibrant bowl.
03 -
  • Use one hand for dry ingredients and one hand for wet when breading the chicken to avoid building up clumps on your fingers.
  • If the panko isn't sticking well, press it onto the chicken with your palm instead of just sprinkling it on.
  • Let the chicken rest for a minute after frying so the crust sets and doesn't fall off when you cut into it.
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