Rub chicken with coconut oil then sprinkle with salt and pepper. Place chicken on grill; cook for 5 minutes per side or until juices run clear. Remove from grill, allow chicken to cool, then chop.
In a large bowl, toss together next 4 ingredients (arugula through olives); add chopped chicken and toss again.
Prepare dressing: In a small bowl, whisk together remaining ingredients (lemon juice through chopped thyme); pour dressing over the salad then toss again and serve.
Notes
SERVING SUGGESTION: A relish tray of carrot and celery sticks, cherry tomatoes and cucumber spears.NUTRITION: 290 Calories; 16g Fat (49.7% calories from fat); 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates