Begin by preparing the crispy chicken. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place a wire cooling rack on top and lightly coat it with nonstick spray. Slice each chicken breast in half horizontally, then place between two sheets of plastic wrap. Gently pound the chicken with a rolling pin or meat mallet until the pieces are about ½ inch thick for even cooking.

In a large resealable plastic bag, combine cornflakes, grated Parmesan, salt, garlic powder, onion powder, paprika, and black pepper. Crush the mixture using a rolling pin or your hands until it forms fine crumbs. Set up three shallow bowls: one with flour, one with the whisked eggs, and one with the cornflake mixture.

Dredge each piece of chicken first in the flour, shaking off the excess. Dip it next into the beaten eggs, ensuring full coverage, and finally press it into the cornflake mixture so the coating adheres evenly on both sides. Transfer the coated chicken pieces onto the prepared rack and repeat with the remaining portions. Bake for 15–20 minutes or until the crust turns golden and crisp and the chicken reaches an internal temperature of 165°F (74°C). Once baked, allow it to rest briefly before slicing into thin strips.

For the dressing, combine olive oil, Dijon mustard, honey, balsamic vinegar, garlic powder, salt, pepper, and chili flakes in a small bowl or jar. Whisk or shake until smooth and emulsified. Taste and adjust the balance of sweetness, tanginess, or spice as preferred.

To assemble the salad, spread the chopped romaine lettuce over a large serving platter. Arrange the eggs, bacon, cherry tomatoes, diced onion, avocado, and crumbled bleu cheese over the greens. Lay the warm, crispy chicken slices on top. Drizzle with the balsamic dressing just before serving and season with a final pinch of salt and pepper. Serve immediately and enjoy the satisfying crunch and balance of flavors in every bite.