Crispy Chicken Taco Salad (Printable)

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

# What You'll 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 for pan-frying

→ 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. 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 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 - Top with crispy chicken strips and tortilla strips.
08 - Drizzle with salsa ranch dressing immediately before serving.

# Expert Advice:

01 -
  • The chicken stays crispy even after you drizzle the dressing, which feels like a small miracle every time.
  • Everything can be prepped ahead and assembled in under five minutes when hunger strikes.
  • Its hearty enough to be dinner but light enough that you dont feel like napping afterward.
  • The salsa ranch dressing is the kind of thing you will start putting on everything else in your fridge.
02 -
  • Do not overcrowd the pan when frying the chicken or the temperature will drop and you will end up steaming instead of crisping.
  • Let the chicken rest for a minute after frying so the coating sets and does not fall off when you cut into it.
  • Dress the salad right before serving, if it sits too long the lettuce wilts and the tortilla strips turn to mush.
03 -
  • Press the breadcrumbs onto the chicken firmly with your palms so they really adhere and do not fall off during frying.
  • Use a thermometer to check that your oil stays around 350 degrees, too hot and the coating burns before the chicken cooks through.
  • Double the salsa ranch dressing recipe and keep extra in the fridge, you will want it on grain bowls, tacos, and pretty much everything else.
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