Thaw chicken breast?

Hello, I froze chicken breast and wanted to make schnitzel out of it today.

The meat was in an airtight bag (freezer bag). I placed it in a bowl of warm water for about half an hour. The breast was still very frozen afterward, but I had already cut the pieces; it always works well half-raw.

Now I've put the finished pieces in a new freezer bag and put them in the fridge to thaw further, as I don't want to fry the schnitzels for another 1.5 hours.

Can I do this with salmonella? I'm always very worried about that.

thanks in advance