Ultimate Tortilla Crusted Chicken Salad with Zesty Cilantro Lime Dressing
Indulge in a truly satisfying culinary experience with this hearty tortilla crusted chicken salad, generously filled with juicy tomatoes, creamy avocado, savory black beans, and sharp cheddar cheese, all tossed together with a vibrant, zesty cilantro dressing.
If your meal rotation is craving a burst of flavor and a truly fulfilling main course salad, look no further. This Tortilla Crusted Chicken Salad with Cilantro Dressing is not just a great choice; it’s an exceptional one. It elevates the humble chicken salad into a vibrant, texture-rich dish that’s perfect for any occasion, from a quick weeknight dinner to an impressive potluck offering.
What makes this salad truly stand out is the ingenious use of tortilla chips to create an incredibly crispy, flavorful crust on the chicken. The idea for this unique twist on breading came to life after a memorable visit to a popular Mexican restaurant in Washington D.C., where fish tacos were delightfully crusted with tortilla chips. That moment sparked the inspiration to replace traditional breadcrumbs with finely crushed tortillas, adding an exciting new layer of texture and a wonderfully distinct flavor profile that’s a fun departure from the usual.
Why This Tortilla Crusted Chicken Salad Will Become Your Favorite
This isn’t just another salad; it’s a complete meal packed with dynamic flavors and textures. Here’s why you’ll fall in love with it:
- Unforgettable Crunch: The tortilla-crusted chicken is a game-changer. It offers a satisfying crispiness that perfectly complements the fresh salad components, making every bite an adventure.
- Vibrant Flavors: The combination of zesty lime, fresh cilantro, creamy avocado, and savory black beans creates a harmonious blend that is both refreshing and deeply flavorful.
- Hearty and Satisfying: Loaded with protein from the chicken and fiber from the beans and vegetables, this salad is substantial enough to keep you full and energized without feeling heavy.
- Customizable: Easily adapt the ingredients to suit your taste or what you have on hand. Add more veggies, different cheeses, or even a spicy kick!
- Perfect for Any Meal: Whether you’re looking for a vibrant lunch, a quick dinner, or a crowd-pleasing dish for entertaining, this salad fits the bill beautifully.
The Secret to the Perfect Cilantro Lime Dressing
No salad is complete without an exceptional dressing, and this cilantro dressing is truly the star that ties all the components together. It’s a simple yet incredibly flavorful blend that brightens the entire dish. The dressing is crafted from a harmonious mix of fresh cilantro leaves, tangy red wine vinegar, bright lime juice, rich olive oil, a neutral oil like safflower for a balanced texture, and a hint of garlic and sugar to round out the flavors.
To achieve the perfect smooth consistency and meld all the flavors, simply combine all the dressing ingredients in a high-powered blender. Puree until it’s silky smooth and vibrant green. This dressing can be prepared in advance and stored in an airtight container in the refrigerator for up to a week, making meal prep a breeze. Beyond this salad, it’s fantastic drizzled over grilled fish, as a marinade for chicken, or as a dip for fresh vegetables.
Creating the Irresistible Tortilla Crusted Chicken
The star of this salad is undoubtedly the crispy, perfectly cooked tortilla-crusted chicken. This unique method gives the chicken an incredible crunch and a subtle corn flavor that elevates it far beyond standard breaded chicken. Here’s how to achieve that golden perfection:
- Preparing the Crust: Start with a large handful of thin corn tortilla chips. Process them in a small food processor until they are finely ground but still retain a bit of texture. You don’t want a fine powder; small crumbs provide the best crunch.
- Pounding the Chicken: For even cooking and tenderness, pound out your boneless, skinless chicken breast between two sheets of wax paper until it’s about ½ to ¾-inch thick. This ensures the chicken cooks quickly and uniformly.
- The Breading Station: Set up a classic breading station: one plate with all-purpose flour, another with a beaten large egg, and a third with your ground tortilla chips.
- Dredging and Coating: Season your pounded chicken breast generously with kosher salt and freshly ground black pepper. First, dredge it in flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, press it firmly into the ground tortilla chips, coating both sides completely.
- Pan-Frying to Perfection: Heat a thin layer of vegetable oil in a medium non-stick skillet over medium-high heat. Once the oil shimmers, carefully place the breaded chicken breast in the pan. It should sizzle immediately. Cook for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Adjust the heat as needed to prevent burning.
- Rest and Slice: Transfer the cooked chicken to a paper-towel-lined plate and sprinkle lightly with salt while it’s still hot. Allow it to rest for 5 to 10 minutes before slicing. This resting period helps the juices redistribute, resulting in more tender and flavorful chicken.
Assembling Your Vibrant and Hearty Salad
With your delectable chicken and zesty dressing ready, it’s time to bring all the fresh components together into a symphony of flavors and textures.
Combine a generous mix of fresh greens and thinly sliced romaine leaves in a large salad bowl. The specific amounts are flexible – typically 3-4 cups of mixed greens and 2 cups of romaine provide a good base for two servings, but feel free to adjust based on your preference and the number of people you’re serving. Add the vibrant toppings: a small ripe avocado, thinly sliced or cubed for creamy richness; cooked black beans, offering earthy flavor and protein; and halved cherry tomatoes for a burst of sweetness. Finally, sprinkle in a good measure of grated extra sharp cheddar cheese for a salty, tangy kick.
Once all the salad ingredients are in the bowl, give your cilantro dressing a good shake (if it’s been resting) and pour generously over the salad. Toss gently until every leaf and ingredient is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed. Divide the salad among plates, then top each serving with slices of the warm, crispy tortilla-crusted chicken. Garnish with fresh cilantro leaves and serve with lime wedges for an extra squeeze of brightness.
Serving Suggestions and Delicious Variations
This Tortilla Crusted Chicken Salad is fantastic as is, but it’s also incredibly versatile. Here are some ideas to customize it or serve it differently:
- Summer Freshness: As mentioned, during warmer months, topping this salad with a generous spoonful of fresh pico de gallo and sweet grilled corn kernels takes it to another level.
- Add More Veggies: Incorporate diced red onions, bell peppers (red, yellow, or orange), jicama for extra crunch, or even roasted sweet potato cubes.
- Spice It Up: A few slices of fresh or pickled jalapeño can add a welcome kick. A dash of chipotle powder in the chicken coating or dressing can also intensify the smoky flavor.
- Cheese Please: Experiment with different cheeses like cotija, Monterey Jack, or a Mexican blend instead of cheddar.
- Creamy Additions: A dollop of sour cream, Greek yogurt, or Mexican crema can add extra richness if desired.
- Make it a Wrap: Roll the salad components, including the sliced chicken, into large flour tortillas for a portable and delicious wrap.
- Grain Bowl Style: Serve the salad over a base of cooked quinoa or brown rice for an even heartier meal.
Meal Prep and Storage Tips
To enjoy this salad throughout the week or prepare ahead for a party:
- Dressing: The cilantro dressing can be made up to a week in advance and stored in a sealed container in the refrigerator. Shake well before use.
- Chicken: Cook the tortilla-crusted chicken ahead of time. Once cooled, store it in an airtight container in the fridge for 2-3 days. Reheat gently in a skillet or oven for crispiness, or enjoy it cold.
- Salad Components: Prepare and chop all your vegetables (except avocado) and store them separately in airtight containers. Black beans and cheese can also be prepped.
- Assembly: For the freshest salad, assemble all components and add the avocado and dressing just before serving. This prevents the lettuce from becoming soggy and the avocado from browning.
Tortilla Crusted Chicken Salad with Cilantro Dressing
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Ingredients
Cilantro Dressing:
- 1 garlic clove roughly chopped
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons (30 mL) fresh lime juice
- ¼ cup (60 mL) extra virgin olive oil
- ¼ cup (60 mL) safflower or other neutral oil
- ¼ cup (60 mL) red wine vinegar
- ½ cup packed fresh cilantro leaves
Tortilla Crusted Chicken:
- 1 large handful thin corn tortilla chips
- 1 boneless chicken breast (without the skin)
- unbleached all-purpose flour for dredging
- 1 large egg beaten
- kosher salt
- freshly ground black pepper
- vegetable oil for cooking
Salad:
- 3-4 cups mixed greens
- 2 cups thinly sliced romaine leaves
- 1 small ripe avocado thinly sliced or cubed
- ½ cup cooked black beans
- ½ cup cherry tomatoes halved
- ⅓ cup grated extra sharp cheddar cheese
- cilantro leaves for garnishing
- lime wedges
Instructions
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Prepare Dressing: Combine ingredients in a high powered blender and puree until smooth. Set aside in a container with a tight fitting lid (dressing can also be refrigerated and kept for up to a week in the fridge.
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Prepare Chicken: Place tortilla chips in the bowl of a small food processor and process until tortilla chips are evenly ground, but still have some texture. This might take several minutes. Prepare a breading station with flour, the beaten egg, and ground tortilla chips on separate plates or sheets of wax paper.
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Pound out the chicken breast between two pieces of wax paper until it is ½ to ¾-inch thick. Season on both sides with salt and pepper. Dredge the chicken breast in flour, shaking off any excess; dip in the beaten egg, and coat on both sides with the ground tortilla chips.
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In a medium sized non-stick skillet, heat a thin layer of vegetable oil over medium-high heat. Once the oil is shimmering, add the breaded chicken breast (it should immediately sizzle in the cooking oil) and cook until golden brown on both sides, roughly 3 to 4 minutes per side. Adjust heat as needed; total cook time will vary depending on the thickness of your chicken breast.
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Transfer the cooked chicken to a clean paper-towel lined plate and immediately sprinkle lightly with salt. Allow the chicken to rest for 5 to 10 minutes before slicing and serving on the salad.
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Assemble Salad: Combine the mixed greens, romaine lettuce, avocado, cherry tomatoes, and grated cheese in a large salad bowl. Toss with dressing until the leaves are evenly coated (be sure to shake the dressing well before using). Season to taste with salt and pepper. Serve and top with slices of tortilla crusted chicken, cilantro leaves, and limed wedges for squeezing.
Embrace the Flavorful Crunch
This Tortilla Crusted Chicken Salad with Cilantro Dressing is more than just a meal; it’s an experience. It’s a testament to how simple ingredients, when thoughtfully combined and prepared, can create something truly extraordinary. The satisfying crunch of the tortilla-crusted chicken, the creamy richness of avocado, the earthy goodness of black beans, and the bright, zesty dressing come together in a symphony of flavors and textures that will leave you feeling nourished and incredibly satisfied. Give this recipe a try, and prepare to add a new favorite to your culinary repertoire!