Crispy Chicken Taco Salad (Printer-friendly)

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

# Ingredient List:

→ 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 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, mild or medium
22 - 1 tablespoon fresh lime juice

# How-To Steps:

01 - Pound chicken breasts to an even 1/2-inch thickness and cut into bite-sized strips.
02 - Set up 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 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.
06 - In a large bowl or on individual plates, layer romaine lettuce, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and avocado.
07 - Arrange crispy chicken strips and tortilla strips on top of the salad.
08 - Drizzle salsa ranch dressing just before serving.

# Expert Advice:

01 -
  • Every bite has a mix of textures: crispy chicken, crunchy tortilla strips, creamy avocado, and fresh lettuce.
  • The salsa ranch dressing is ridiculously easy and tastes better than anything from a bottle.
  • It comes together in under an hour and feels like a restaurant meal at home.
  • You can prep the components ahead and assemble right before serving so nothing gets soggy.
02 -
  • Pound the chicken to an even thickness or the thin parts will dry out while the thick parts stay undercooked.
  • Do not add the dressing until right before eating or the salad will get soggy and limp within minutes.
  • If pan frying, do not flip the chicken too early or the breading will stick and tear, let it cook undisturbed until golden.
  • Rinse canned black beans thoroughly or they will add a metallic taste and cloud the salad.
03 -
  • Press the panko firmly onto the chicken so it doesn't fall off when you flip it in the pan.
  • Let the cooked chicken rest for a minute before slicing so the juices don't run out and make the breading soggy.
  • Double the dressing recipe and keep extra in the fridge, it's great on tacos, quesadillas, and even as a dip for veggies.
  • If your tortilla strips are stale, crisp them in a dry skillet for a minute to bring them back to life.
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