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Crunchy Chicken Taco Salad

Servings 4 servings


  • 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


  • 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.