Preheat oven to 400° and line baking sheet with parchment paper.

Season chicken with salt and pepper.

In shallow bowl, season bread crumbs with salt and pepper.

Place eggs in another shallow bowl.

Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat.

Place breaded chicken on prepared baking sheet.

Heat olive oil in a large ovenproof skillet over medium-high heat.

Working in batches, add breaded chicken and cook until golden, 3 to 4 per side.

Transfer to chicken to the oven until it’s cooked through, about 10.

Let rest for 10 then slice into strips.

Meanwhile, assemble salad: Arrange romaine on a serving platter and top with chicken, tomatoes, corn, blue cheese, avocados, and bacon.

Season with salt and pepper and drizzle with ranch.