Rub chicken with coconut oil and salt and pepper. 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 4 ingredients (lettuce through olives).
In a small bowl, whisk the remaining ingredients (lemon juice through thyme) and pour over the salad. Toss and serve.