Crunchy Taco Chicken Salad
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $24.00
- Nutrition
- 520 cal · 34g protein
- quick
- sheet-pan
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Crunchy Taco Chicken Salad is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $24 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Gallon zip-top bagsDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 2 tbsp mayonnaise
- 3 tbsp taco seasoning
- 4 oz tortilla chips
- 2 tsp extra virgin olive oil
- 4 count romaine hearts
- 2 count tomatoes
- 1 cup shredded Mexican cheese
- ½ cup ranch dressing
Steps
- Heat the oven to 425°F and brush a sheet pan with the olive oil. Finely crush the tortilla chips in a zip-top bag.
- Cut the chicken into strips about 1 inch wide. Toss with the mayonnaise and taco seasoning, then press each strip into the crushed chips.
- Arrange on the sheet pan and bake 15-18 minutes, flipping once, until crisp and the chicken reaches 165°F.
- Meanwhile, chop the romaine and dice the tomatoes.
- Top the romaine with tomatoes, cheese, and the crunchy chicken, and drizzle with ranch.
- Picky eaters can have the plain crunchy chicken strips with ranch on the side for dipping.
- Make ahead: cut the chicken and chop the romaine and tomatoes up to a day ahead and store them in the fridge. Coat and bake just before serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 36 g
- Fiber
- 5 g
- Sugar
- 4 g
- Fat
- 28 g
- Saturated fat
- 9 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: hiding ninja / Unsplash