Crispy Chicken Taco Salad (Printable Version)

Vibrant 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, 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

# How To Make It:

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 beaten egg, then coat thoroughly in seasoned breadcrumb mixture.
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 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 salad ranch dressing over salad just before serving. Serve with lime wedges.

# Expert Advice:

01 -
  • It combines hot and cold textures in a way that keeps every bite interesting and satisfying.
  • You can prep the components ahead and assemble everything in minutes when hunger strikes.
  • The salsa ranch dressing is a game changer that tastes like a secret restaurant condiment.
  • It uses pantry staples and transforms them into something that feels special without fancy ingredients.
02 -
  • Pounding the chicken to an even thickness is the secret to avoiding dry, overcooked edges while the center stays raw.
  • Don't skip the paper towel lined plate after frying, it pulls off excess oil and keeps the coating crispy instead of greasy.
  • Toss the salad gently or serve the dressing on the side if you're making this ahead, because soggy lettuce is the enemy of a great taco salad.
  • If your panko isn't sticking well, press it firmly onto the chicken with your hands instead of just dropping the strips into the bowl.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives the chicken an even crispier crust.
  • Make your own tortilla strips by cutting corn tortillas into thin strips, tossing them with a little oil and salt, and baking at 375 degrees for about 10 minutes until golden.
  • If you're short on time, rotisserie chicken works in a pinch, just toss it with the spice mix and crisp it up in a hot pan for a few minutes.
  • Double the salsa ranch dressing recipe because it's delicious on everything from tacos to grilled vegetables, and it keeps in the fridge for up to a week.
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