2 heads of butter lettuce, washed & pulled off stem
2 cup green baby kale
2 green apples, large dice
¼ cup sunflower seeds, roasted & salted
1Preheat oven to 375F. Season chicken with salt and pepper. Heat oil in a large cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet and cook on high heat for 2 minutes. Reduce heat to medium-high and continue to cook for 5 minutes more. Flip the chicken over and place in oven. Roast for another 5-8 minutes, cooking the chicken all the way through. Remove from oven and let rest in the pan.
2Place the caper juice, zest, olive oil, and lemon juice into a pint-size mason jar. Mince the capers and add to mason jar also. Put the lid on and shake vigorously to combine. Set aside.
3Add all salad ingredients to a large mixing bowl. Toss with desired amount of lemon caper vinaigrette. Adjust seasoning as desired with salt and pepper.
4Place the salad into your favorite bowl and cut the chicken thighs in half and add to salad. Enjoy with Trefethen Dry Riesling.