Crispy Chicken Taco Salad (Printable)

Vibrant Tex-Mex salad featuring spiced crispy chicken, fresh vegetables, and creamy salsa ranch dressing.

# 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 Steps:

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 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. Pan-fry 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, salsa, and lime juice until smooth and 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 prepared salad base.
08 - Drizzle salsa ranch dressing over the salad just before serving and garnish as desired.

# Expert Suggestions:

01 -
  • Every bite gives you that satisfying crunch from the chicken and tortilla strips without any deep frying.
  • The salsa ranch dressing is a genius shortcut that tastes like you made something from scratch.
  • You can prep the components ahead and toss everything together in under five minutes when hunger strikes.
  • It feels like Tex-Mex takeout but costs a fraction and uses ingredients you probably already have.
02 -
  • Don't skip pounding the chicken, uneven pieces will cook unevenly and you'll end up with dry spots and undercooked centers.
  • Let the breaded chicken sit for a minute before frying so the coating adheres better and doesn't fall off in the pan.
  • If you're serving this family style, keep the dressing on the side so everyone can control how much they want and the salad doesn't get soggy.
  • Use a thermometer to check the chicken reaches 165 degrees F internally, nobody wants to guess if it's done.
03 -
  • Season each layer of the breading station, not just the panko, so every bite is flavorful inside and out.
  • Use a fork to dip the chicken in the egg, then switch to your other hand for the panko to keep one hand clean and avoid breading your fingers.
  • Toast your tortilla strips in a dry skillet for a minute if they've gone stale, they'll crisp right back up.
  • Add a squeeze of lime over the finished salad just before serving for an extra burst of brightness.
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