Crispy Chicken Taco Salad (Printable)

Vibrant, crunchy salad featuring spiced crispy chicken, fresh lettuce, tortilla strips, and creamy salsa ranch dressing.

# What You 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 chopped romaine lettuce
13 - 1 cup halved cherry tomatoes
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 thinly sliced red onion
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:

01 - Pound chicken breasts to uniform 1/2-inch thickness and cut into bite-sized strips.
02 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with panko breadcrumbs combined with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Dredge each chicken strip in flour, immerse in egg wash, then coat thoroughly in seasoned breadcrumb mixture.
04 - Heat olive oil in large skillet over medium heat. Pan-fry chicken strips 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate.
05 - Whisk together ranch dressing, salsa, and lime juice in small bowl until smooth and well combined.
06 - In large bowl or on individual plates, arrange 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 salsa ranch dressing over salad immediately before serving.

# Expert Advice:

01 -
  • It satisfies that craving for something crispy and fresh at the same time, no compromise needed.
  • You can prep most of the ingredients ahead and toss it together in minutes when hunger strikes.
  • The salsa ranch dressing is so good you'll want to drizzle it on everything else in your fridge.
  • It's colorful enough to feel like a celebration but easy enough for a weeknight.
02 -
  • Don't skip pounding the chicken thin, thick pieces won't cook evenly and you'll end up with burnt breading and raw centers.
  • Let the oil heat properly before adding the chicken or the breading will soak up oil and turn soggy instead of crispy.
  • Dress the salad right before serving, not earlier, or the lettuce will wilt and the tortilla strips will lose their crunch.
03 -
  • Use one hand for dry ingredients and one for wet when breading the chicken, it keeps your fingers from getting coated in clumpy batter.
  • If your tortilla strips are stale, crisp them up in a 350°F oven for a few minutes before adding them to the salad.
  • Double the salsa ranch dressing and keep the extra in the fridge, it's incredible on tacos, quesadillas, and even as a dip for veggies.
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