Combine the corn, tomatoes, olive oil, lime juice, chives, and ¼ teaspoon each salt and pepper in a medium bowl.
Place the eggs and corn flakes in separate shallow bowls. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Coat in the eggs (letting the excess drip off) and then the cornflakes, pressing gently to help them adhere.
Heat the canola oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden and cooked through, 2 to 4 minutes per side. Serve with the corn salad.
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