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.
Recipe by Eat at Home at https://eatathomecooks.com/crunchy-chicken-taco-salad/