Save My neighbor once knocked on my door holding a takeout container, asking if I could recreate the taco salad from a place that had just closed down. I had no idea what was in it, but the crunch of those chicken strips against the cool lettuce stuck with me. After a few tries, I landed on this version with spiced panko coating and a tangy salsa ranch that pulls everything together. It became my go-to whenever I want something filling but not heavy, and now she asks me to make it instead of buying it.
I made this for a potluck once and forgot to bring serving spoons, so everyone just grabbed handfuls of tortilla strips and piled their plates high. The chicken disappeared first, and someone asked if I'd fried it in a restaurant kitchen. I admitted it was just a skillet on my stove, but the panko and spice mix made it taste like something fancier. That night I learned that crispy chicken can carry a whole dish if you season it right.
Ingredients
- Boneless, skinless chicken breasts: Pound them thin so they cook evenly and stay tender inside while crisping outside.
- Panko breadcrumbs: These create a lighter, crunchier crust than regular breadcrumbs and hold onto the spices without getting soggy.
- Chili powder, cumin, smoked paprika, garlic powder: This spice blend gives the coating a warm, smoky kick that tastes like seasoned taco meat.
- Romaine lettuce: Sturdy enough to hold toppings without wilting immediately, and its crisp ribs add extra crunch.
- Black beans and corn: These add sweetness and earthiness, plus they make the salad more filling without feeling heavy.
- Cheddar cheese: A sharp cheddar balances the tangy dressing, but pepper jack works if you want a little heat.
- Avocado: Adds creaminess and richness that mellows out the spice and acidity.
- Tortilla strips: Store-bought ones save time, but if you have stale tortillas, just slice and bake them with a little salt.
- Ranch dressing and salsa: Mixing these two creates a creamy, tangy dressing that clings to every leaf without being too thick.
- Lime juice: Brightens the dressing and keeps the avocado from browning too fast.
Instructions
- Prep the chicken:
- Pound the chicken breasts to an even half-inch thickness using a meat mallet or the bottom of a heavy pan, then cut them into bite-sized strips. This ensures they cook quickly and stay juicy.
- Set up your breading station:
- Line up three shallow bowls with flour in the first, beaten eggs in the second, and panko mixed with all the spices in the third. Keep one hand for dry ingredients and one for wet to avoid clumping.
- Coat the chicken:
- Dredge each strip in flour, dip it in egg, then press it into the seasoned panko until fully covered. Let them rest on a plate for a minute so the coating sticks better.
- Pan-fry the chicken:
- Heat olive oil in a large skillet over medium heat until it shimmers, then add the chicken strips without crowding the pan. Cook for 3 to 4 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.
- Make the dressing:
- Whisk together ranch dressing, salsa, and lime juice in a small bowl until smooth. Taste it and add more lime if you want extra brightness.
- Assemble the salad:
- Layer chopped romaine, cherry tomatoes, black beans, corn, shredded cheddar, red onion, and diced avocado in a large bowl or on individual plates. Top with the crispy chicken strips and a handful of tortilla strips, then drizzle the dressing over everything just before serving.
Save One evening, I served this to my kids after a long day, and they actually put down their phones to eat. My daughter said it tasted like a restaurant, and my son asked if we could have it again the next week. I realized then that a good salad does not have to be boring, it just needs enough crunch and flavor to make people pay attention.
Lighter Baking Option
If you want to skip the skillet, you can bake the breaded chicken strips on a parchment-lined baking sheet at 425 degrees Fahrenheit for 15 to 18 minutes, flipping them halfway through. They will not be quite as golden as pan-fried, but they still get crispy and the cleanup is much easier. I do this on weeknights when I do not want to stand over the stove.
Swaps and Add-Ins
You can swap cheddar for Monterey Jack or pepper jack if you want a creamier or spicier bite. If you like heat, add sliced jalapeños or a sprinkle of cayenne to the panko mixture. Fresh cilantro and a squeeze of lime over the top also brighten everything up, especially if your salsa is on the mild side.
Storing and Serving
This salad is best eaten fresh, but you can prep the components separately and assemble just before serving. Store the crispy chicken in an airtight container in the fridge for up to two days, and reheat it in the oven to bring back the crunch. Keep the dressing, lettuce, and toppings in separate containers so nothing gets soggy, and toss everything together when you are ready to eat.
- Serve with lime wedges on the side for anyone who wants extra tang.
- If you have leftover chicken, it makes a great filling for quesadillas or wraps the next day.
- Double the dressing recipe if you like your salads extra saucy, it keeps in the fridge for up to a week.
Save This salad has become my answer to the question of what to make when I want something satisfying but not too rich. It is colorful, crunchy, and comes together faster than you would think.
Recipe FAQ
- → Can I bake the chicken instead of pan-frying?
Yes! Bake the breaded chicken strips at 425°F (220°C) for 15-18 minutes, flipping halfway through. This creates a lighter version while maintaining crispiness.
- → What can I substitute for cheddar cheese?
Monterey Jack or pepper jack cheese work wonderfully as alternatives. Pepper jack adds extra spice that complements the salsa ranch dressing beautifully.
- → How do I make tortilla strips from scratch?
Cut corn or flour tortillas into thin strips, toss with a bit of oil and salt, then bake at 375°F (190°C) for 8-10 minutes until crispy and golden brown.
- → Can I prepare this salad in advance?
Prepare components separately and assemble just before serving. Keep lettuce and vegetables in the fridge, and add dressing at the last moment to prevent sogginess.
- → How can I add more heat to this dish?
Slice jalapeños and scatter over the salad, or use medium-spicy salsa. Chopped cilantro and lime wedges on the side also enhance the flavor profile.
- → What are the main allergens in this dish?
Contains wheat (flour and breadcrumbs), eggs, and dairy (cheese and ranch dressing). May contain soy and corn depending on product brands. Always check labels.