Crispy Chicken Taco Salad (Printable View)

Crunchy Tex-Mex salad with 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 for pan-frying

→ 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, fresh or frozen
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 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 - Coat each chicken strip in flour, dip in egg, then roll in seasoned breadcrumbs, pressing gently to adhere.
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 paper towels.
05 - Whisk together ranch dressing, salsa, and lime juice in a small bowl until smooth.
06 - Layer romaine lettuce, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and avocado in a large bowl or on individual plates.
07 - Top assembled salad with crispy chicken strips and tortilla strips.
08 - Drizzle salsa ranch dressing over salad immediately before serving.

# Expert Tips:

01 -
  • Every bite has texture, from the crispy chicken and tortilla strips to the creamy avocado and crunchy romaine.
  • The salsa ranch dressing is so good you will want to put it on everything, and it takes less than a minute to whisk together.
  • It is hearty enough to satisfy without the heaviness of a typical fried chicken meal.
  • You can prep the components ahead and assemble right before eating, so it stays fresh and crisp.
02 -
  • Do not skip pounding the chicken to an even thickness, uneven pieces cook unevenly and you will end up with dry edges and undercooked centers.
  • Let the breaded chicken rest for a minute before frying so the coating adheres better and does not fall off in the pan.
  • If the oil is too hot, the breading will burn before the chicken cooks through, so keep the heat at medium and adjust as needed.
  • Add the avocado and tortilla strips right before serving, otherwise the avocado browns and the strips get soggy.
03 -
  • Press the panko into the chicken with your hands instead of just dipping it, the extra pressure makes the coating stick better and stay crispier.
  • Use a thermometer to check that the oil stays around 350 degrees, too cool and the chicken absorbs oil and gets greasy, too hot and it burns.
  • Make your own tortilla strips by cutting corn tortillas into thin strips and frying them in a little oil until crispy, then toss with salt while they are still hot.
  • Double the dressing recipe, you will want extra for drizzling and dipping, and it only takes a few seconds to make more.
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