Crispy Chicken Taco Salad (Print version)

Crunchy salad with spiced crispy chicken, fresh lettuce, tortilla strips, and creamy salsa ranch dressing. Perfect for lunch or light dinner.

# What You'll 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

# How to Make It:

01 - Pound chicken breasts to an even 1/2-inch thickness and cut into bite-sized strips.
02 - Arrange three shallow bowls with flour in the first, beaten eggs in the second, and panko breadcrumbs combined 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 a paper towel-lined plate.
05 - In a small bowl, whisk together ranch dressing, tomato salsa, and fresh lime juice until smooth and well 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 - Arrange crispy chicken strips and tortilla strips over the salad mixture.
08 - Drizzle salsa ranch dressing over the salad just before serving.

# Expert Tips:

01 -
  • It hits every texture you crave: crispy, creamy, crunchy, and fresh all in one bowl.
  • You can prep the components ahead and toss everything together in minutes when hunger strikes.
  • It feels like restaurant quality but costs a fraction and tastes better because you control every ingredient.
  • Leftovers actually hold up well if you keep the dressing separate and the chicken stays surprisingly crispy.
02 -
  • Don't skip pounding the chicken to an even thickness, uneven pieces mean some parts dry out while others stay undercooked, and nobody wants that gamble.
  • Let the breaded chicken rest for five minutes before frying, it helps the coating stick instead of sliding off in the pan, which I learned the hard way on a busy Tuesday.
  • If your skillet isn't big enough, fry the chicken in batches and keep the first batch warm in a low oven, crowding the pan steams instead of crisps.
  • Always dress the salad right before serving, even ten minutes too early and the lettuce wilts under the weight of everything, losing that essential crunch.
03 -
  • Press the panko onto the chicken with your palms after dipping, it creates a thicker crust that won't fall off during cooking.
  • If you're making this for a crowd, set up a salad bar style spread and let everyone build their own bowl, it's faster and people love the control.
  • Add a squeeze of fresh lime over the finished salad right before eating, that bright acid wakes up every flavor and makes it taste like you know what you're doing.
  • Use the leftover salsa ranch as a dip for vegetables, chips, or even drizzled over tacos, it's too good to waste.
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