Preheat grill to HIGH. Rub chicken with coconut oil, salt and pepper.
Reduce grill heat to MEDIUM-HIGH; place chicken on grill and cook for 5 minutes per side or until juices run clear. Transfer to a cutting board and set aside to cool then chop.
In a large bowl, toss together arugula, onion, cauliflower and chopped chicken.
In a small bowl, whisk together remaining ingredients (lemon juice through thyme); pour mixture over salad then toss and serve.
Notes
SERVING SUGGESTION: A relish tray of carrot and celery sticks, cherry tomatoes and cucumber spears.NUTRITION: 434 Calories; 20g Fat (42.2% calories from fat); 56g Protein; 6g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat.