Rub chicken with coconut oil and salt and pepper to taste. Place chicken on grill and cook for 5 minutes on each side, until chicken is no longer pink in the center. Allow chicken to cool, then chop.
In a large bowl, mix the chicken with the next 5 ingredients (lettuce through cheese).
In a small bowl, whisk the remaining ingredients (lemon juice through thyme) and pour over the salad.
Toss and serve.
Notes
SERVING SUGGESTION: Steamed green beans.GLUTEN FREE: Make sure black olives are gluten free.NUTRITION: 318 Calories; 18g Fat (51.1% calories from fat); 30g Protein; 9g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.