Rub chicken with coconut oil then sprinkle with salt and pepper; place on preheated grill and cook for 7 minutes per side or until no longer pink in the center. Remove chicken from the grill; cool then chop.
Prepare salad: In a large bowl, toss together chopped chicken with next 4 ingredients (green onions through tomato).
Prepare dressing: In a small bowl, whisk together remaining ingredients (grapefruit juice through garlic); pour mixture over the salad. Toss and serve.
Notes
SERVING SUGGESTION: Grilled eggplant: Slice 2 medium eggplants in half lengthwise. Cut off enough skin so that halves lay flat; brush both sides with olive oil and generously season with salt and pepper. Grill until tender, 5 to 7 minutes per side.NUTRTION: 251 Calories; 12g Fat (42.9% calories from fat); 29g Protein; 7g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.