In shallow bowl, beat eggs. In separate bowl, combine flour and half packet of taco seasoning.

Place chicken in resealable bag and, using meat tenderizer, pound to 1/4-inch thickness.

In medium saute pan, heat oil over medium heat.

Season chicken breasts with remaining taco seasoning.

Coat chicken in flour mixture, dip into beaten eggs then coat chicken in flour mixture again, pressing firmly to adhere.

In pan with hot oil, cook battered chicken until golden brown, flipping halfway through, until chicken reaches minimum internal temperature of 165 F, 4-5 minutes per side (depending on thickness). Fry in batches to avoid overcrowding pan, if necessary.

Once fully cooked, fold chicken over to create taco shell-shape. Place sheet pan on top to hold shape, 3-4 minutes.

In large bowl, combine lettuce, dressing, croutons and cheese from salad kit.

Once chicken taco shells set, carefully remove sheet pan. Fill each taco shell with prepared salad mixture.