Crunchy Chicken Taco Salad

I adore panko breadcrumbs. If you haven’t tried them yet, you should! Panko is the secret to making these chicken tenders crunchy like fried chicken strips without any of the guilt (and mess). Mixing taco seasoning into the breading to make these the perfect topping for a taco salad.

I also whipped up a quick taco ranch dressing to go over the top. The coolness of the ranch helps cut some of the spiciness of the taco seasoning.

Thanks to bountiful garden, we’ve been eating a lot of salads for dinner this summer. This is, hands down, one of our favorite creations.

Here’s what you’ll need:

It looks like a lot of ingredients, but once it’s all on the salad it works well. Try substituting your favorite taco toppings – the chicken makes for a very versatile accompaniment!

Crunchy Chicken Taco Salad

Serves: 4 servings

Ingredients
  • 1 lb. boneless, skinnless chicken breasts
  • ½ cup flour
  • 2 eggs
  • 1 package taco seasoning, divided
  • 2 cups panko breadcrumbs
  • Lettuce
  • Tomatoes
  • Green pepper
  • Green onions
  • Red onion
  • Corn
  • Black olives
  • Cheddar cheese
For Dressing
  • 2 Tbsp. sour cream
  • 2 Tbsp. ranch dressing
  • 2 tsp. taco seasoning
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Slice chicken breasts into strips.
  3. In a small bowl, whisk together eggs and flour. Stir in 1 Tbsp. taco seasoning. In another bowl, stir together panko and 1 Tbsp. taco seasoning.
  4. Dip chicken strips into egg mixture and then roll in the panko. Place on a lined baking sheet.
  5. Bake for 15 minutes, or until crunchy and cooked through.
  6. While the chicken is cooking, prepare the salads. Chop lettuce, tomatoes, pepper, green onions and red onions and divide between plates. Top with corn, black olives and cheddar cheese.
  7. In a small bowl, whisk together sour cream, ranch dressing and 2 tsp. taco seasoning to make the dressing.
  8. Top salads with cooked chicken and dressing. Serve immediately.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Freezer Meatballs – extra large batch

88 meatballs.  That’s a lot of meatballs to stash away in the freezer.

It boggles my mind, but somehow we have managed to eat all 88 meatballs and we didn’t even have company to help.  Did I mention it only took us 3 weeks to polish them off?  Yikes!

I used them for spaghetti/tortellini meals twice.  And I had two recipes to try out that used meatballs.  One of them didn’t turn out quite the way I’d hoped the first time, so I tried it again.  My kids have revolted now.  I don’t think I can feed them another meatball dish for  a while.

But, I still think it’s a great idea to have homemade meatballs in the freezer.  They taste much better than the store-bought kind and they are better for you too.  You can use them for spaghetti, of course.  But they’re also good in Sweet and Sour Meatballs over Rice and Meatball Subs.

Before we get to the recipe, I want to remind you about Virtual Freezer Cooking Day on February 19.  On that Saturday, I’ll be in my kitchen cooking freezer foods and I’ll be checking in on Facebook frequently to hear what you’re cooking in your kitchens.  Here are the details of the event.  Be sure to RSVP. There will be prizes and giveaways involved!

Back to today’s recipe:  Somehow I failed to take a picture of the finished meatballs.  The ingredient photo is at the top of the post.

Here’s what you’ll need: [Read more…]

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