Crispy Chicken Taco Salad (Printable)

Vibrant salad with spiced crispy chicken, fresh lettuce, tortilla strips, 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

# Step-by-Step Guide:

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 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 over the salad base.
08 - Drizzle salsa ranch dressing over the salad just before serving.

# Expert Tips:

01 -
  • Every bite has texture, from the crispy chicken to the crunchy tortilla strips and creamy avocado.
  • It feels indulgent but still leaves you energized, not weighed down.
  • You can prep components ahead and assemble in minutes when hunger strikes.
  • It turns a simple salad into something guests actually get excited about.
02 -
  • Don't skip pounding the chicken, I learned this after serving pieces that were dry on the edges and raw in the middle.
  • Let the oil heat properly before adding chicken or the coating will absorb too much oil and turn greasy instead of crispy.
  • Add the dressing at the last second, I once dressed the whole salad an hour early and it turned into sad soup.
03 -
  • Press the breadcrumbs onto the chicken with your palms so they really stick and create a thicker crust.
  • Use a splatter screen when frying to keep your stovetop clean without trapping steam that would soften the coating.
  • Taste your salsa before mixing the dressing, if it's too chunky, pulse it a few times in a blender for a smoother drizzle.
Go Back