Crispy Chicken Taco Salad (Printable)

Vibrant, crunchy salad featuring spiced crispy chicken, fresh lettuce, crispy 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 for pan-frying

→ 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:

01 - Pound chicken breasts to 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 beaten 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 - Place crispy chicken strips and tortilla strips on top of the assembled salad.
08 - Drizzle salsa ranch dressing over salad immediately before serving.

# Expert Advice:

01 -
  • The crunch from the panko and tortilla strips makes every bite feel like a celebration, not just another salad.
  • It comes together in under an hour, which means you can have something this satisfying on a Tuesday without losing your mind.
  • The salsa ranch dressing is ridiculously good, and you'll start putting it on everything else in your fridge.
  • It's one of those rare dishes that feels indulgent but still leaves you feeling light and energized afterward.
02 -
  • If your oil is too hot, the breadcrumbs will burn before the chicken cooks through, so keep the heat at medium and be patient.
  • Don't skip pounding the chicken to an even thickness, uneven pieces mean some parts will be dry while others are still raw.
  • Make the dressing right before assembling so the lime juice stays bright and doesn't get dull.
  • Let the fried chicken rest on paper towels for a minute so excess oil drains off and the coating stays crisp instead of greasy.
03 -
  • Press the panko firmly onto the chicken so it really sticks, loose breadcrumbs fall off in the pan and burn.
  • Use a meat thermometer to check for 165 degrees, guessing leads to overcooked, dry chicken every time.
  • Let the avocado sit on top instead of mixing it in so it doesn't turn brown or mushy.
  • If you want to bake the chicken instead, use a wire rack on a baking sheet so hot air circulates and the coating crisps up on all sides.
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