Crunchy Chicken Taco Salad
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Calories: 515kcal
For the chicken:
- 1 lb. chicken breasts boneless, skinless
- ½ cup flour
- 2 eggs
- 1 package taco seasoning divided
- 2 cups panko breadcrumbs
For the salad:
- 1 head lettuce
- 1 tomato
- 1 green pepper
- 2 green onions
- 1 small red onion
- ¼ cup frozen corn
- 4 oz. can black olives
- ½ cup cheddar cheese
For the dressing:
- 2 Tbs. sour cream
- 2 Tbs. ranch dressing
- 2 tsp. taco seasoning
For the chicken:
Pre-heat oven to 400°.
Slice chicken breasts into strips.
In a small bowl, whisk together eggs, flour and 1 Tbs. taco seasoning.
In another bowl, stir together panko and 1 Tbs. 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.
For the salad:
Chop lettuce, tomatoes, pepper, green onions and red onions and divide between plates.
Top with corn, black olives and cheddar cheese.
For the dressing:
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.
Calories: 515kcal | Carbohydrates: 53g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 175mg | Sodium: 1481mg | Potassium: 941mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2486IU | Vitamin C: 42mg | Calcium: 222mg | Iron: 5mg