Rub turkey with coconut oil then sprinkle with salt and pepper. Place on the grill and cook for 10 minutes per side or until internal temperature registers 165 degrees.
Remove turkey from grill and allow it to cool. Shred meat and set aside.
In a large bowl, toss together turkey and next 4 ingredients (apple through kale).
Prepare dressing: In a small bowl, whisk together remaining ingredients (lemon juice through honey); pour dressing over the salad then toss and serve.
Notes
SERVING SUGGESTION: Serve sliced tomatoes and cucumbers on the side.NUTRITION: 410 Calories; 15g Fat (33.3% calories from fat); 51g Protein; 17g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.