Crispy Chicken Taco Salad (Print)

Vibrant Tex-Mex salad featuring spiced crispy chicken, fresh vegetables, and creamy salsa ranch dressing for a satisfying meal.

# 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 uniform 1/2-inch thickness and 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 - Coat 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 3 to 4 minutes per side until golden and cooked through. Transfer to 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 - Top salad with crispy chicken strips and tortilla strips.
08 - Drizzle salsa ranch dressing over salad just before serving.

# Expert Advice:

01 -
  • It delivers the satisfaction of fried chicken without the guilt trip that usually follows.
  • Every bite has something different happening, so you never get bored halfway through.
  • The salsa ranch dressing tastes like something you'd order at a restaurant but takes thirty seconds to make.
  • It's one of those rare dishes that works as meal prep or as something you throw together last minute.
02 -
  • Don't skip pounding the chicken thin, because thick pieces will burn on the outside before they cook through.
  • Add the tortilla strips at the very last second or they'll turn soggy and lose all their magic.
  • If you're making this ahead, keep the chicken, dressing, and toppings separate until you're ready to eat.
03 -
  • Use one hand for dry ingredients and one for wet when breading the chicken, or you'll end up with clumpy fingers and wasted breadcrumbs.
  • Let the chicken rest on a wire rack instead of paper towels if you want it to stay crispy longer.
  • Make a double batch of the salsa ranch dressing because you'll want it on everything else for the rest of the week.
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