Crispy Chicken Taco Salad (Print View)

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

# Ingredient List:

→ 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

# Directions:

01 - Pound chicken breasts to an even 1/2-inch thickness. Cut into bite-sized strips.
02 - Arrange 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 to 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 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. Drizzle with salsa ranch dressing immediately before serving.

# Expert Tips:

01 -
  • The crispy chicken stays crunchy even after you toss it with the greens, giving you texture in every forkful.
  • The salsa ranch dressing is stupidly easy and tastes better than anything bottled.
  • You can prep the chicken ahead and assemble the salad in under five minutes when hunger strikes.
  • It feels indulgent but sneaks in beans, corn, and avocado so you're actually eating a balanced meal.
02 -
  • If you add the dressing too early, the lettuce wilts and the tortilla strips turn soggy, always drizzle it last.
  • Pounding the chicken thin is non-negotiable, thick pieces won't cook through without burning the breading.
  • Rinse your black beans or the salad will taste metallic, I learned this the unpleasant way.
03 -
  • Press the breadcrumbs onto the chicken firmly so they don't fall off when you flip them in the pan.
  • Let the chicken rest for a minute after frying so the coating sets and stays extra crispy.
  • If your salsa is watery, drain off the excess liquid before mixing it into the ranch or your dressing will be too thin.
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