Crispy Chicken Taco Salad (Printable Version)

Vibrant, crunchy salad with spiced crispy chicken, fresh lettuce, tortilla strips, and creamy salsa ranch dressing.

# 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 Base

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 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

# How to Make:

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 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 smooth and well combined.
06 - In a large bowl or on individual plates, layer romaine lettuce, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and avocado.
07 - Add crispy chicken strips and tortilla strips to the salad layers.
08 - Drizzle salsa ranch dressing over the salad just before serving.

# Expert Tips:

01 -
  • The crispy chicken stays crunchy even after you toss it with the salad, thanks to the panko coating and quick pan fry.
  • You get all the flavors of a loaded taco without the mess of shells falling apart in your hands.
  • The salsa ranch dressing is a genius shortcut that tastes like you spent time whisking together something fancy.
  • It's one of those meals that looks impressive but comes together in about 40 minutes, most of which is just chopping and breading.
02 -
  • Don't skip pounding the chicken, uneven thickness means some pieces will be dry while others are undercooked, and nobody wants that.
  • Let the breaded chicken rest for a few minutes before frying, it helps the coating stick better and prevents it from falling off in the pan.
  • If your oil isn't hot enough, the breading will absorb it and turn greasy instead of crispy, wait until the oil shimmers before adding the chicken.
  • Dress the salad right before serving, otherwise the lettuce will get soggy and the tortilla strips will lose their crunch.
03 -
  • Make extra chicken strips and freeze them after breading but before cooking, then fry them straight from frozen for a quick weeknight dinner.
  • If you want restaurant-style presentation, serve the salad in a large tortilla bowl, just drape a flour tortilla over an oven-safe bowl and bake until crispy.
  • Add a squeeze of lime over the finished salad right before serving, it brightens everything and makes the flavors pop.
  • Use a mix of romaine and iceberg lettuce for extra crunch, or swap in cabbage for a heartier base that won't wilt as fast.
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