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Crunchy Chicken Taco Salad

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8
Calories: 497kcal

Ingredients

For the chicken:

  • 2 lbs. chicken breasts boneless, skinless
  • 1 cup flour
  • 4 eggs
  • 2 packages taco seasoning divided
  • 4 cups Panko breadcrumbs

For the salad:

  • 1 head lettuce
  • 2 tomatoes
  • 1 green pepper
  • 4 green onions
  • 1 red onion
  • ½ cup frozen corn
  • 6 oz. can black olives
  • 1 cup cheddar cheese

For the dressing:

  • ¼ cup sour cream
  • ¼ cup ranch dressing
  • 4 tsp. taco seasoning

Instructions

For the chicken:

  • Pre-heat oven to 400°.
  • Slice chicken breasts into strips.
  • In a small bowl, whisk together eggs, flour and 2 Tbs. taco seasoning.
  • In another bowl, stir together panko and 2 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 4 tsp. taco seasoning to make the dressing.
  • Top salads with cooked chicken and dressing.
  • Serve immediately.

Nutrition

Calories: 497kcal | Carbohydrates: 49g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 175mg | Sodium: 1473mg | Potassium: 813mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2093IU | Vitamin C: 28mg | Calcium: 210mg | Iron: 4mg