Tortilla Chip-Crusted Chicken Salad with Tomatoes, Cheese & Ranch

Directions

1. 1. Preheat the oven to 425°F. Line a baking sheet with foil and brush a thin layer of oil over it.
2. 2. In a small bowl, crush the tortilla chips into coarse crumbs and mix in the taco seasoning until evenly combined.
3. 3. Pat the chicken dry and place it on a cutting board. Slice the breast in half horizontally to create thin cutlets.
4. 4. Spread mayonnaise on both sides of the cutlets, then press them into the seasoned crumbs so the coating sticks.
5. 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. 6. Meanwhile, rinse and pat dry the tomato, then dice it medium and transfer to a medium bowl.
7. 7. Wash, dry, and chop or tear the lettuce; add it to the bowl with the tomato and toss to mix.
8. 8. When the chicken finishes cooking, slice it into strips.
9. 9. To serve, divide the salad between plates, top with the shredded cheese and chicken, and drizzle ranch dressing over the top.