Crispy Chicken Taco Salad (Print Version)

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

# Components:

→ 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
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 an even 1/2-inch thickness and cut into bite-sized strips.
02 - Arrange 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 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 and 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 - Top the salad with crispy chicken strips and tortilla strips.
08 - Drizzle with salsa ranch dressing immediately before serving.

# Expert Advice:

01 -
  • The crispy chicken stays crunchy even after sitting on the lettuce for a few minutes, which means you can prep ahead without losing texture.
  • The salsa ranch dressing is just two ingredients mixed with lime, no fancy blender or food processor needed.
  • You get protein, fiber, and all the satisfying crunch of a taco in a bowl you can eat with a fork.
02 -
  • Do not add the dressing until right before serving or the lettuce will wilt and the tortilla strips will turn soggy.
  • If the panko is browning too fast, lower the heat to medium-low so the chicken cooks through without burning the coating.
  • Let the breaded chicken rest for a minute before frying so the coating adheres better and does not fall off in the pan.
03 -
  • Press the panko firmly onto the chicken strips so the coating stays put during frying and does not fall off in patches.
  • Use a meat thermometer to check that the chicken reaches 165 degrees Fahrenheit internally, especially if the strips are thicker.
  • Chill the avocado in the lime juice while you prep everything else to keep it from browning too quickly.
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