Crispy Chicken Taco Salad (Printable Version)

Vibrant salad with spiced crispy chicken, fresh lettuce, tortilla strips, and creamy salsa ranch dressing. Easy 40-minute meal.

# 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 Make It:

01 - Pound chicken breasts to uniform 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 combined 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 breaded chicken strips 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate.
05 - Whisk together ranch dressing, tomato salsa, and fresh lime juice in a small bowl until well combined and smooth.
06 - Layer chopped romaine lettuce, cherry tomatoes, black beans, corn kernels, shredded cheddar cheese, red onion, and diced avocado in a large bowl or on individual plates.
07 - Top salad base with crispy chicken strips and tortilla strips.
08 - Drizzle salsa ranch dressing over salad immediately before serving.

# Expert Advice:

01 -
  • It delivers restaurant quality crunch and flavor in your own kitchen without any deep frying mess.
  • Every bite has texture contrast, from crispy chicken and tortilla strips to creamy avocado and cool lettuce.
  • You can prep the components ahead and assemble right before eating so it stays fresh and crunchy.
  • It feels indulgent but packs in protein, fiber, and vibrant veggies all in one bowl.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts overcook while others stay undercooked.
  • Let the oil heat properly before adding chicken or the coating will absorb oil and turn greasy instead of crispy.
  • Dress the salad right before serving, if you toss it too early the lettuce wilts and the tortilla strips lose their crunch.
  • If baking instead of frying, flip the chicken halfway through and use a wire rack so air circulates and both sides crisp up.
03 -
  • Press the panko firmly onto the chicken so it adheres well and does not fall off during frying.
  • Use a meat thermometer to check that chicken reaches 165 degrees internally for perfect doneness without guessing.
  • Toast the tortilla strips in a dry skillet for a minute if they have gone stale, they will crisp right back up.
  • Double the salsa ranch recipe because people always want more, and it is great for dipping veggies or drizzling on tacos later.
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