Crispy Chicken Taco Salad (Print version)

Crunchy salad featuring spiced crispy chicken, fresh lettuce, tortilla strips, and creamy salsa ranch dressing. Perfect for lunch or dinner.

# 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

→ 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
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 brown and cooked through. Transfer to paper towels to drain.
05 - Whisk together ranch dressing, tomato salsa, and lime juice in a small bowl until smooth and well combined.
06 - Layer romaine lettuce, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and avocado in a large bowl or on individual plates.
07 - Top with crispy chicken strips and tortilla strips.
08 - Drizzle salsa ranch dressing over the salad just before serving.

# Expert Tips:

01 -
  • Every bite delivers a satisfying crunch from three different sources, panko coated chicken, tortilla strips, and crisp romaine.
  • The salsa ranch dressing is dangerously good, tangy and creamy without feeling heavy.
  • It comes together in under an hour and tastes like something you'd pay too much for at a restaurant.
  • You can prep the components ahead and assemble right before serving, making it perfect for meal prep or last minute guests.
02 -
  • Don't skip pounding the chicken thin, thick breasts cook unevenly and the outside burns before the inside is done.
  • Let the oil heat fully before adding chicken or the coating will absorb oil and turn greasy instead of crispy.
  • Dress the salad right before eating, tossing it too early turns the lettuce limp and the tortilla strips soggy.
  • If baking instead of frying, flip the chicken halfway through and brush lightly with oil for better browning.
03 -
  • Use one hand for dry ingredients and one for wet when breading to avoid building up layers of gunk on your fingers.
  • Let the dressed salad sit for just two minutes before serving so the flavors marry without the lettuce losing its snap.
  • Double the salsa ranch dressing and keep extra in the fridge, it's perfect for dipping veggies, drizzling on tacos, or spreading on wraps.
  • If your tortilla strips are stale, revive them by toasting in a dry skillet for a minute until they crisp back up.
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