Cook and shred the chicken breasts. Thinly slice the bell peppers and red onion, and chop the celery.

In a small dry skillet over medium heat, toast the slivered almonds until golden brown, stirring frequently to avoid burning. Set aside.

In a small bowl, whisk together the lemon juice, minced thyme, and olive oil. Season with salt and pepper to taste.

In a large bowl, combine the shredded chicken, bell peppers, red onion, celery, toasted almonds, and capers.

Pour the dressing over the salad and toss well to combine, ensuring all ingredients are evenly coated.

Divide the salad into servings and enjoy