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 5 ingredients (lettuce through carrots). In a small bowl, whisk the remaining ingredients (lemon juice through cilantro) and pour over the salad.
Toss and serve.
Notes
SERVING SUGGESTION: Steamed green beans.NUTRITION: 291 Calories; 15g Fat (47.1% calories from fat); 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 88mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates.