• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• While pan heats, pat chicken dry with paper towels, then season with salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
• To a parchment-lined baking sheet, transfer chicken.
• Carefully wipe out pan.
• Roast chicken in the top of the oven for 12-14 min, until cooked through.**

• While chicken roasts, peel, then cut shallot into 1/8-inch slices.
• Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.

• To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
• Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. 
  Remove from heat. To a large bowl, transfer shallots, including pickling liquid.
• Place in the fridge to cool. 

• Reheat the same pan from step 1 over medium.
• When hot, to the dry pan, add almonds. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
• Transfer to a plate.

• Drain, then pat capers dry with paper towels. Roughly chop.
• To a small bowl, add honey, capers, mustard and 1 tbsp (2 tbsp) pickling liquid. Season with pepper. Stir to combine.
• When chicken is cooked, transfer to a cutting board and loosely cover with foil. Rest chicken for 2-3 min before slicing.

• To the bowl with the pickled shallots, add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. Add spring mix, stone fruit and almonds. Toss to coat.
• Thinly slice chicken.
• Divide salad and chicken between plates.
• Drizzle honey-mustard caper sauce over chicken.
• Sprinkle goat cheese over salad.

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops, then decrease sear time to 1-2 min per side, and decrease roast time to 12-14 min.**