Vibrant Tex-Mex salad with spiced crispy chicken, fresh vegetables, and creamy salsa ranch dressing.
# What You'll 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
→ 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
# Directions:
01 - Pound chicken breasts to an even 1/2-inch thickness. Cut into bite-sized strips.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Dredge each chicken strip in flour, dip in 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 a paper towel-lined plate.
05 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth and combined.
06 - In a large bowl or on individual plates, layer romaine lettuce, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and avocado.
07 - Arrange crispy chicken strips and tortilla strips over the salad mixture.
08 - Drizzle with salsa ranch dressing immediately before serving.
