For the salad:
3 or 4 ounces chicken breast, cooked and diced (leftover chicken is great for this recipe)
2 teaspoons coconut oil (for cooking chicken)
¼ to ½ cup tomato, diced
¼ to ½ cup cucumber, diced
¼ cup carrots, diced or shredded
¼ cup button mushrooms, diced
For the Vinaigrette:
Juice from ½ medium navel orange
Juice from ¼ lime
1 to 2 Tablespoons extra-virgin olive oil
Salt & pepper, to taste
To cook chicken breast, lightly salt and pepper each side, then sauté over medium-high heat in 2 teaspoons coconut oil until cooked through, about 8 minutes per side if whole, about 10 minutes total if you dice the chicken before cooking.
Once chicken is prepared, set it aside and make the vinaigrette by whisking ingredients together in a small bowl. Set dressing aside and layer tomato, cucumber, carrots, mushrooms and chicken in bowl or jar.
If eating right away, top with vinaigrette. If eating later, cover salad and refrigerate until ready to eat (this will keep for 1 day, so it is perfect for a make-ahead lunch). Top with vinaigrette just before eating.