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Chicken Taco Salad with Crispy Tortilla Strips

Chicken Taco Salad with Crispy Tortilla Strips

Eleanor Craig
Inspired by Tex-Mex taco-night flavors, this salad layers smoky seared chicken over a crunchy, colorful bed of romaine, tomatoes, corn, and black beans. Baked tortilla strips add shattering crispness without deep-frying, while a cool, tangy cilantro-lime dressing ties it all together. Every bite delivers contrast—creamy avocado, salty Cotija, and warm spices—for a vibrant, satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Latin American / Caribbean
Servings 4 servings
Calories 516 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large skillet (12-inch)
  • Mixing bowls (medium and large)
  • Whisk
  • Chef's Knife
  • Cutting board
  • Tongs
  • Measuring cups and spoons
  • Instant-read thermometer

Ingredients
 
 

For the Crispy Tortilla Strips:

  • 4 pieces corn tortillas 6-inch; cut into 1/4-inch strips
  • 1 tbsp neutral oil such as avocado or vegetable
  • ¼ tsp kosher salt
  • ¼ tsp chili powder

For the Chicken:

  • 1 lb boneless, skinless chicken breasts patted dry
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano crumbled
  • ¾ tsp kosher salt
  • ¼ tsp black pepper freshly ground
  • 1 tbsp fresh lime juice

For the Cilantro-Lime Dressing:

  • ½ cup plain Greek yogurt full-fat or 2%
  • 2 tbsp mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • ¼ cup cilantro leaves finely chopped
  • 1 piece jalapeño small; seeded and minced
  • 1 clove garlic minced
  • ¼ tsp kosher salt
  • 1 tbsp water plus more as needed to thin

For the Salad:

  • 6 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels thawed if frozen; lightly charred optional
  • 1 cup black beans drained and rinsed
  • 1 medium avocado diced
  • ¼ cup red onion thinly sliced
  • ½ cup Cotija cheese crumbled
  • ¼ cup cilantro leaves tender leaves and stems
  • 1 medium lime cut into wedges, for serving

Instructions
 

  • Preheat the Oven: Set a rack in the center of the oven and preheat to 400°F / 205°C. Line a rimmed baking sheet with parchment.
  • Crisp the Tortilla Strips: Toss the tortilla strips with neutral oil, kosher salt, and chili powder until evenly coated. Spread in a single layer on the prepared sheet and bake for 8–10 minutes, flipping once halfway, until deeply golden and crisp. Cool on the sheet so they finish crisping.
  • Season the Chicken: In a bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, kosher salt, and black pepper. Pat the chicken dry, drizzle with olive oil, and rub evenly with the spice mixture. Splash with fresh lime juice and let stand 5–10 minutes while the oven works.
  • Sear the Chicken: Heat a large skillet over medium-high until hot. Add the chicken (add a touch of oil if the pan is dry) and sear 4–5 minutes per side until well browned and the thickest part registers 165°F / 74°C, about 8–10 minutes total. Transfer to a board and rest 5 minutes; slice across the grain.
  • Make the Cilantro-Lime Dressing: Whisk Greek yogurt, mayonnaise, fresh lime juice, honey, chopped cilantro, minced jalapeño, minced garlic, and kosher salt until smooth and emulsified, about 1 minute. Whisk in water to reach a spoonable, drizzly consistency.
  • Build the Salad Base: In a large bowl, combine romaine, cherry tomatoes, corn, black beans, red onion, and cilantro. Add about half the dressing and toss to lightly coat.
  • Top and Finish: Add sliced chicken, avocado, and Cotija. Scatter on the crispy tortilla strips for crunch, then drizzle with remaining dressing. Serve immediately with lime wedges.

Notes

Chef’s Tips: 

  • Air-Fryer Tortilla Strips: Cook at 375°F / 190°C for 4–6 minutes, shaking once, until crisp.
  • Make-Ahead: Dressing keeps 3 days refrigerated; store tortilla strips airtight at room temperature up to 24 hours. Dress greens just before serving to preserve crunch.
  • Charred Corn Boost: Sear kernels in a hot dry skillet 2–3 minutes until blistered for smoky depth.
  • Spice Swap: Use 1 1/2 tbsp of your favorite taco seasoning in place of the individual chicken spices; reduce added salt if your blend is salty.
  • Protein Options: Swap chicken with shrimp (cook 2–3 minutes per side) or roasted cauliflower for a meatless version.

Nutrition

Calories: 516kcalCarbohydrates: 33gProtein: 37gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 93mgSodium: 1238mgPotassium: 1280mgFiber: 11gSugar: 7gVitamin A: 7043IUVitamin C: 32mgCalcium: 199mgIron: 4mg
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