Place the chicken thighs in a baking dish, season with salt and pepper, and bake for about 30 minutes at 350°F.

Let the chicken cool completely. Meanwhile, wash, chop, and dry the salad greens.

Remove all the bones from the chicken and cut the meat into strips.

Add the chicken to the bowl with the salad greens, season with salt, oil, and a splash of lemon juice.

To cut the carrots in a fun way, slice them with a large pencil sharpener made for this purpose, which you can find in kitchenware stores!