Add all of the ingredients for the Thousand Island Dressing into a bowl and mix to combine. Place the dressing in the refrigerator for later.

Prepare the chicken. Place the chicken breast on a lined cutting board and then cover it with parchment paper. Use a meat tenderizer and pound the chicken until all the chicken is pounded to about ¾ - 1-inch thick. Season the chicken with ½ teaspoon of salt and ½ teaspoon of pepper.

Crack the eggs into a large bowl and whisk the eggs together.

In a separate bowl, add the cornflakes, flour, garlic powder, paprika, pepper, and kosher salt. Use your hands to crush the cornflakes and mix all the ingredients.*

Dredge a chicken breast through the egg wash, allowing any excess egg to drip from the chicken breast, Next, dredge the chicken through the corn flake mixture. Flip the chicken over in the cornflake mixture and use your hands to firmly press the coating into the chicken breast. Repeat until all the chicken breasts are coated.

Heat the oil in a large skillet over medium/high heat. When the oil is hot, add the chicken breasts to the skillet. Semi-cover the skillet to avoid oil splatter. Do not overcrowd the pan, you may need to cook the chicken in batches. Cook each chicken for 4-5 minutes on each side or until golden brown or the internal temperature of the chicken is 165ºF.

Remove the chicken from the pan and immediately season the chicken with the flakey salt. Let the chicken rest for 5 minutes, and then slice the chicken into chunks.

Add all of the ingredients for the salad to a large salad bowl and toss. Top the salad with the chicken chunks and dress the salad with the Thousand Island dressing (however much you’d like).