Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then quarter onion. Separate onion petals. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then segment clementine. Pat chicken dry with paper towels. Season with chicken salt, pepper and thyme.

Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a small bowl and set aside.

Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Arrange onion petals around chicken. Drizzle 1 tsp oil (dbl for 4 ppl) over onions. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**

While chicken and onions bake, add vinegar, blueberry jam and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Slice chicken. Add spring mix and onion petals to the bowl with dressing. Toss to coat. Divide salad between plates. Top with chicken, clementines and walnuts. Crumble goat cheese over top.