Crunchy Chicken Taco Salad
Servings 4 servings
Ingredients
- 1 lb. boneless skinnless chicken breasts
- 1/2 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
- Pre-heat oven to 400 degrees.
- Slice chicken breasts into strips.
- 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.
- Dip chicken strips into egg mixture and then roll in the panko. Place on a lined baking sheet.
- Bake for 15 minutes, or until crunchy and cooked through.
- 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.
- In a small bowl, whisk together sour cream, ranch dressing and 2 tsp. taco seasoning to make the dressing.
- Top salads with cooked chicken and dressing. Serve immediately.