Chicken · 25 min
Tortilla Chip-Crusted Chicken Salad with Tomatoes, Cheese & Ranch
- 25 min
- 2–6 servings
- 699 kcal / serving
Cried-up tortilla-crusted chicken sits atop a crisp romaine and tomato salad with seasoned cheese, finished with a drizzle of ranch. It makes a quick weeknight plate with a crunchy bite and fresh greens.
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Ingredients
- ¾ lbchicken breasts, boneless skinless
- ¼ cupranch dressing
- 2 heartsromaine hearts
- ½ cupshredded cheese, Mexican blend
- 22 ½ mltaco seasoning
- 1tomato
- 2 oztortilla chips
- tomatoes
From the pantry: black pepper, extra virgin olive oil, mayonnaise, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
Shopping list by aisle
Produce
- 2 heartsromaine hearts
- 1tomato
- tomatoes
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ cupshredded cheese, Mexican blend
Bakery & bread
- 2 oztortilla chips
Sauces, oils & condiments
- ¼ cupranch dressing
Spices & baking
- 22 ½ mltaco seasoning
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| ranch dressing | ¼ cup | ½ cup | ¾ cup |
| romaine hearts | 2 hearts | 4 hearts | 6 hearts |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
| tomato | 1 | 2 | 3 |
| tortilla chips | 2 oz | 4 oz | 6 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to 425°F. Line a baking sheet with foil and brush a thin layer of oil over it.
- 2. In a small bowl, crush the tortilla chips into coarse crumbs and mix in the taco seasoning until evenly combined.
- 3. Pat the chicken dry and place it on a cutting board. Slice the breast in half horizontally to create thin cutlets.
- 4. Spread mayonnaise on both sides of the cutlets, then press them into the seasoned crumbs so the coating sticks.
- 5. Arrange the coated cutlets on the prepared baking sheet and bake, turning halfway through, until golden and cooked through, about 15–18 minutes.
- 6. Meanwhile, rinse and pat dry the tomato, then dice it medium and transfer to a medium bowl.
- 7. Wash, dry, and chop or tear the lettuce; add it to the bowl with the tomato and toss to mix.
- 8. When the chicken finishes cooking, slice it into strips.
- 9. To serve, divide the salad between plates, top with the shredded cheese and chicken, and drizzle ranch dressing over the top.
Two tips
- Prep ahead: coat the chicken and keep on a plate in the fridge for up to 30 minutes before baking.
- Serving idea: add a squeeze of lemon or extra ranch on the side for dipping.
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 49 g
- Carbs
- 32 g
- Fat
- 41 g
- Fiber
- 5 g
- Sodium
- 1129 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.