Crispy Chicken Taco Salad (Print page)

Vibrant 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

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.
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 on top of the salad base.
08 - Drizzle with salsa ranch dressing just before serving.

# Expert Advice:

01 -
  • Every bite has texture, from the crackle of panko to the snap of tortilla strips.
  • It comes together fast enough for a weeknight but feels special enough to serve guests.
  • The salsa ranch dressing is a genius shortcut that tastes like you spent way more time on it.
  • You can prep the chicken ahead and toss the salad together in minutes.
02 -
  • Do not skip pounding the chicken, uneven thickness means some pieces overcook while others stay raw.
  • Let the oil heat fully before adding the chicken or the coating will absorb oil and turn greasy instead of crispy.
  • Add the avocado and tortilla strips right before serving, they both lose their magic if they sit too long.
03 -
  • Press the panko onto the chicken with your palms after dipping, it helps the coating stick and creates an even crispier crust.
  • If you have time, chill the breaded chicken for 10 minutes before frying, the coating sets and is less likely to fall off.
  • Taste your salsa before mixing the dressing, some brands are saltier or spicier than others and you might need to adjust.
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