Marinate chicken first: place chicken breasts into a small bowl and coat with all marinade ingredients: lemon juice, olive oil, thyme, basil and season generously with salt and pepper. Cover and refrigerate for at least 30 minutes; can leave overnight.

Preheat a saute pan (use a small one if making just 2 pieces of chicken, like in video) over medium heat. Add chicken and marinade juices; brown chicken on both sides then cover and reduce heat to medium/low. Cook chicken until internal temperature reaches 160F, turning chicken frequently so that it doesn't dry out. Remove from heat and let meat rest for 5 minutes before slicing for salad.

For vinaigrette, simply whisk all ingredients together and set aside until ready to dress salad.

Arrange lettuce in a large bowl and top with vegetables and cheese. Sprinkle capers over the top and then drizzle with prepared dressing. Top with chicken and serve immediately.

This recipe can be adjusted for a larger crowd, just add more lettuce, vegetables, cheese and make approximately 1 chicken breast per person.