Name: Tortilla Chip-Crusted Chicken Salad with Tomatoes, Cheese & Ranch
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; ¾ cup ranch dressing; 6 hearts romaine hearts; 1 ½ cups shredded cheese, Mexican blend; 67 ½ ml taco seasoning; 3 tomatoes; 170 g tortilla chips; black pepper; extra virgin olive oil; mayonnaise; salt

Tortilla Chip-Crusted Chicken Salad with Tomatoes, Cheese & RanchTortilla Chip-Crusted Chicken Salad with Tomatoes, Cheese & Ranch — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

¾ cup ranch dressing

6 hearts romaine hearts

1 ½ cups shredded cheese, Mexican blend

67 ½ ml taco seasoning

3 tomatoes

170 g tortilla chips

black pepper

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat oven to 220°C (425°F). Line a large baking sheet pan with aluminum foil and coat with a thin layer of oil; set aside.

Place tortilla chips in a medium bowl and crush with the back of a spoon to create coarse crumbs. Add spices and stir to combine the coating.

Pat chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.

Spread mayo over both sides of the cutlets, then dredge in the coating, pressing gently to adhere. Transfer cutlets to the baking sheet.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, flipping chicken halfway through, until golden and cooked through, 15-18 minutes. Remove from oven.

Meanwhile, wash and dry tomatoes. Using a clean cutting board, medium dice, and place in a large bowl.

Wash, dry, and chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the tomato, toss to combine the salad, and set aside.

When the chicken is done, slice into strips.

To serve, divide salad between plates or bowls, then top with cheese and chicken. Drizzle with dressing. Enjoy!

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