Crispy Chicken Taco Salad (Print Version)

Vibrant, crunchy Tex-Mex salad featuring spiced crispy chicken, fresh vegetables, 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 tsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp 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 tbsp fresh lime juice

# How to Make It:

01 - Pound chicken breasts to an even 1/2-inch thickness and cut into bite-sized strips
02 - Set up 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 3-4 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 salad with crispy chicken strips and tortilla strips. Drizzle with salsa ranch dressing just before serving

# Additional Tips::

01 -
  • Every bite delivers crunch from three different textures: crispy chicken, tortilla strips, and fresh veggies.
  • The salsa ranch dressing tastes like something youd pay extra for at a restaurant but takes 30 seconds to whisk together.
  • Its filling enough to be dinner but light enough that you dont feel heavy afterward.
  • You can prep the components ahead and assemble right before eating so nothing gets soggy.
02 -
  • Dont add the dressing until everyone is ready to eat or your crispy chicken and tortilla strips turn into a sad, soggy pile.
  • If you skip pounding the chicken, the thick parts stay raw while the thin edges dry out and turn tough.
  • Baking the chicken at 425 degrees F works great if you want to skip the skillet, just flip halfway through so both sides get crispy.
03 -
  • Press the panko onto the chicken firmly with your palms so it really sticks, loose breading falls off in the pan and burns.
  • Let the cooked chicken rest on a wire rack instead of paper towels so the bottom stays crispy, paper towels trap steam and make it soggy.
  • Taste your salsa before mixing the dressing, if its mild you might want to add a pinch of hot sauce or extra lime to wake it up.
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