Dredge the chicken thighs in flour, shaking off any excess.
In a large skillet, add olive oil over medium-high heat.
Add the chicken thighs to the skillet and cook until they are golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter, lemon juice, and half the capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium-low and return the chicken to the skillet. Simmer for about 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Taste sauce and season with salt and pepper as needed. Reserve sauce for the dressing.
Make green goddess dressing by combining ingredients in a food processor. Blend until smooth and season to taste.
Add pine nuts, tomatoes, red onions and the other half of the capers to a large bowl.
Chop chicken and add overtop salad. Pour over dressing and mix until combined. Enjoy!
