Preheat outdoor grill to medium high.
Season chicken with salt and pepper and grill for 8 to 10 minutes on each side, until chicken is white in the center.
In a large bowl, toss the next 6 ingredients (lettuce through eggs). Slice Chicken and place on top of the tossed salad.
In a food processor, blend the avocado, coconut cream, Dijon mustard, vinegar, honey and salt and pepper. Blend until smooth, pour over the salad and serve.