Crispy Chicken Taco Salad (Printable Version)

A crunchy Tex-Mex salad with spiced chicken, fresh veggies, and creamy dressing.

# The Ingredients You'll Need:

→ Crispy Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
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 drained and rinsed canned black beans
15 - 1 cup corn kernels (fresh, frozen, or canned)
16 - 1/2 cup shredded cheddar cheese
17 - 1/4 cup thinly sliced red onion
18 - 1 diced avocado
19 - 1/2 cup tortilla strips

→ Salsa Ranch Dressing

20 - 1/3 cup ranch dressing
21 - 1/3 cup tomato salsa (mild or medium)
22 - 1 tablespoon fresh lime juice

# Step-by-Step Instructions:

01 - Pound chicken breasts to an even thickness of 1/2 inch, then cut into bite-sized strips.
02 - Place flour in one shallow bowl, beaten eggs in another, and seasoned panko breadcrumbs (mixed with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper) in a third.
03 - Dredge each chicken strip first in flour, then dip into the beaten eggs, and finally coat thoroughly with the seasoned breadcrumbs.
04 - Heat olive oil in a large skillet over medium heat. Fry chicken strips 3 to 4 minutes per side until golden brown and fully cooked. Drain on paper towels.
05 - Whisk ranch dressing, tomato salsa, and lime juice together in a small bowl until smooth.
06 - In a large bowl or on individual plates, layer chopped romaine, cherry tomatoes, black beans, corn, shredded cheddar, red onion, and diced avocado.
07 - Top the salad with the crispy chicken strips followed by the tortilla strips.
08 - Drizzle the salsa ranch dressing over the assembled salad just before serving.

# Additional Tips::

01 -
  • The crispy chicken stays crunchy even after you toss it with the greens, which is surprisingly rare.
  • The salsa ranch dressing is tangy and creamy without being heavy, and it pulls the whole bowl together.
  • You get all the textures in one bite: crunch, creaminess, freshness, and a little kick from the spices.
  • It's filling enough to be dinner but light enough that you don't feel weighed down afterward.
02 -
  • Don't dress the salad until you're ready to eat, or the tortilla strips will get soggy and lose their crunch.
  • If your chicken strips are browning too fast, lower the heat so the inside cooks through before the outside burns.
  • Use a meat thermometer to check that the chicken reaches 165 degrees inside, especially if the pieces are thicker.
  • Let the chicken rest for a minute after frying so the juices redistribute and the coating sets.
03 -
  • Add a pinch of cayenne to the breading if you want more heat without changing the dressing.
  • Toast your own tortilla strips by cutting corn tortillas into strips, tossing them with a little oil and salt, and baking at 400 degrees for about eight minutes.
  • If the dressing feels too thick, thin it out with a splash of water or more lime juice until it drizzles easily.
  • Serve with lime wedges on the side so people can squeeze extra citrus over their bowls.
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