Crispy Chicken Taco Salad (Printable)

Vibrant taco salad with spiced crispy chicken, fresh vegetables, black beans, corn, 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, 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 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 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 - Top the salad with crispy chicken strips and tortilla strips.
08 - Drizzle with salsa ranch dressing just before serving.

# Helpful Tips:

01 -
  • Every bite gives you something different, crispy, creamy, tangy, fresh, so you never get bored halfway through.
  • It looks impressive on the table but comes together faster than ordering delivery.
  • You can prep the chicken and chop the veggies ahead, then toss everything together when hunger strikes.
  • It's filling enough to keep you satisfied without that heavy, overstuffed feeling afterward.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts overcook while others stay undercooked.
  • Let the breaded chicken rest for five minutes before frying, it helps the coating stick instead of falling off in the pan.
  • If your oil is too hot, the outside will burn before the inside cooks, medium heat and patience are your friends here.
  • Add the dressing at the last second, tossing it too early turns your crispy elements soggy.
03 -
  • Press the breadcrumbs onto the chicken firmly with your palms, it creates a thicker, crunchier crust that stays put.
  • If your avocado isn't quite ripe, leaving it in a paper bag with a banana overnight will speed things up.
  • Make your own tortilla strips by cutting corn tortillas into thin strips, tossing them with a little oil and salt, and baking at 375 degrees for ten minutes until crispy.
  • Use the leftover seasoned breadcrumbs to coat fish or pork chops later in the week, they keep in the fridge for up to five days.
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