Crispy Chicken Taco Salad (Printable)

A vibrant, crunchy salad featuring 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

→ 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

# How-To Steps:

01 - Pound chicken breasts to an even 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 into beaten egg, then thoroughly coat with seasoned breadcrumb mixture.
04 - Heat olive oil in a large skillet over medium heat. Pan-fry chicken strips for 3 to 4 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate.
05 - Whisk together ranch dressing, tomato salsa, and fresh lime juice in a small bowl until smooth and well combined.
06 - Layer chopped romaine lettuce, cherry tomatoes, black beans, corn kernels, shredded cheddar cheese, red onion, and avocado in a large bowl or on individual plates.
07 - Arrange crispy chicken strips and tortilla strips over the salad base. Drizzle salsa ranch dressing immediately before serving.

# Expert Advice:

01 -
  • The chicken stays ridiculously crispy even after it hits the greens, thanks to the panko and quick pan-fry.
  • Everything can be prepped ahead and assembled in under five minutes when hunger strikes.
  • The salsa ranch dressing tastes like something you'd pay extra for at a restaurant.
  • It's filling enough to satisfy without that heavy, sluggish feeling afterward.
02 -
  • Don't skip pounding the chicken, uneven thickness means some pieces overcook while others stay raw in the middle.
  • Let the breaded chicken rest for five minutes before frying so the coating adheres better and doesn't flake off.
  • Add the dressing right before serving or it will make the tortilla strips soggy and the lettuce limp.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives the chicken an even, golden crust.
  • Toast your own tortilla strips by cutting corn tortillas into thin strips and frying them in a bit of oil until crispy, they taste way better than store-bought.
  • If the panko isn't sticking well, let the egg-dipped chicken sit for a minute before pressing it into the breadcrumbs.
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