Heat coconut oil in a skillet over medium high heat. Add chopped chicken breast, sprinkle with sea salt, and let cook undisturbed until golden brown for 3 minutes. Flip chicken, sprinkle with more salt and continue to cook for 2 more minutes.
Add lime juice and honey to pan. Stir to coat chicken.
Turn heat to medium, cover skillet with a lid, and let the chicken finish cooking for 2 to 3 more minutes. Stir to coat the chicken in the honey-lime glaze and set aside to cool while you prepare the salad.
Divide the remaining salad ingredients between two plates. Top with chicken and drizzle with two tablespoons Strawberry-Lime Dressing (recipe below).
Recipe by Autoimmune Wellness at http://autoimmunewellness.com/honey-lime-chicken-strawberry-salad/