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 Base

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:

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 paper towel-lined plate.
05 - In a small bowl, whisk together ranch dressing, tomato salsa, and fresh 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 - Arrange crispy chicken strips and tortilla strips over the salad base.
08 - Drizzle salsa ranch dressing over the salad just before serving.

# Expert Hacks:

01 -
  • The crispy chicken stays crunchy even after you drizzle the dressing, thanks to the panko coating that forms a real barrier.
  • Every bite has a different texture, from creamy avocado to snappy corn to those tortilla strips that crackle between your teeth.
  • It comes together fast enough for a weeknight but looks impressive enough that guests think you tried harder than you did.
  • The salsa ranch dressing is so good you'll start putting it on everything, even plain rice the next day.
02 -
  • Don't overcrowd the skillet or the chicken will steam instead of crisp, and you'll end up with soggy breading that slides right off.
  • Let the chicken rest on a paper towel for a minute after frying so excess oil drains away and the coating stays crunchy.
  • If you dress the salad ahead of time, the lettuce will wilt and the tortilla strips will turn into mush within ten minutes.
03 -
  • Season each layer of breading, not just the panko, so the flavor goes all the way through the coating.
  • Use a meat thermometer to check the chicken, because guessing leads to either dry meat or undercooked centers.
  • Make extra salsa ranch dressing and keep it in the fridge, it's dangerously good on tacos, quesadillas, and even roasted vegetables.
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