Crispy Chicken Chop Chop Salad

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4

Why I Love This Recipe

This salad is everything I want in a hearty weeknight meal — crunchy, colorful, and full of flavor. The crispy chicken makes it feel a little indulgent, but the finely chopped romaine, roasted corn, avocado, and garbanzo beans balance it out. It’s also great for meal prep since the components hold up well and the chipotle ranch ties it all together.

Ingredients

For the Crispy Chicken:

• 2 large chicken breasts, cut into strips

• 1 cup panko breadcrumbs

• ½ cup flour

• 2 eggs, beaten

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt & pepper to taste

• Avocado oil spray or olive oil for baking/pan-frying

For the Salad Base:

• 6 cups finely chopped romaine lettuce

• 1 cup roasted corn (fresh or frozen, roasted until slightly charred)

• 1 cup cherry tomatoes, halved

• 1 avocado, diced

• 1 cup garbanzo beans, rinsed and drained

• 2 hard-boiled eggs, sliced

• ½ cup tortilla strips

For the Chipotle Ranch:

• ½ cup Greek yogurt (or sour cream)

• ½ cup mayo

• 1 Tbsp lime juice

• 1 chipotle pepper in adobo sauce, finely minced (or 1–2 tsp sauce only for less heat)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried dill

• Salt & pepper to taste

• Water or milk to thin, if needed

Instructions

Step 1: Prep the Chicken

1. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

2. Coat chicken strips in flour, then egg, then breadcrumbs.

3. Bake at 400°F for 15–18 minutes (flipping halfway) until golden and crispy, or pan-fry in a skillet with oil for 3–4 minutes per side.

Step 2: Make the Chipotle Ranch

1. Whisk together Greek yogurt, mayo, lime juice, chipotle, garlic powder, onion powder, dill, salt, and pepper.

2. Adjust thickness with a splash of water or milk. Chill until ready to use.

Step 3: Assemble the Salad

1. On a large platter or individual bowls, layer finely chopped romaine, roasted corn, cherry tomatoes, avocado, garbanzo beans, and sliced egg.

2. Top with crispy chicken and tortilla strips.

3. Toss lightly with chipotle ranch just before serving.

Notes

• Romaine gives the salad crunch and structure, but you can mix in arugula for extra flavor.

• Store leftover chicken and dressing separately to keep everything fresh.

• Double the chipotle ranch — it’s also great on tacos or as a veggie dip!