Crispy Chicken Taco Salad (Printer View)

Vibrant, crunchy salad featuring 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 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

# Method steps:

01 - Pound chicken breasts to an even 1/2-inch thickness. 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 brown 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 well 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 salad with crispy chicken strips and tortilla strips.
08 - Drizzle with salsa ranch dressing immediately before serving.

# Expert Advice:

01 -
  • Every bite gives you crispy, creamy, and fresh all at once, so you never get bored halfway through.
  • It looks impressive on the plate but comes together faster than most delivery orders.
  • You can prep the chicken and dressing ahead, then toss everything together when hunger strikes.
  • It satisfies like a full meal but leaves you feeling energized instead of weighed down.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts dry out while others stay undercooked.
  • Let the breaded chicken rest for five minutes before frying so the coating sets and doesn't fall off in the pan.
  • Dress the salad right before eating, any earlier and the lettuce turns soggy and the tortilla strips lose their crunch.
03 -
  • Use one hand for dry ingredients and one for wet when breading the chicken, or your fingers turn into breaded clumps halfway through.
  • If your skillet isn't big enough for all the chicken at once, fry it in batches and keep the finished pieces warm in a low oven so they stay crispy.
  • A little extra lime juice in the dressing makes the whole salad taste brighter and more alive, don't be shy with it.
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