Whole30 Grilled Chicken Greek Salad with Coconut Tzaziki

For Coconut Tzaziki
1 The day before cooking, place a can or carton of unshaken full-fat coconut milk in the fridge and let sit overnight. **It is important that you do not shake the contents of the can or carton or the cream may not separate!
2 The following day, use a spoon to scrape off one cup of coconut cream that has separated and solidified from the coconut water.
3 In a bowl, combine the coconut cream, garlic, lemon juice, cucumber, oregano, mint, basil, dill and stir to combine. Taste for seasoning and adjust with salt and pepper as desired. Cover and refrigerate while you prepare the chicken and salad. Can be stored in the fridge for up to 5 days.
for Grilled Chicken:
1 In a bowl or zip-top bag, combine the chicken, avocado oil, lemon juice, garlic, salt, thyme, mint, basil, and pepper. Toss to combine, cover, refrigerate and let marinate for 1 hour.
2 Preheat Traeger Grill to 500F or grill pan to medium-high heat. If using a grill pan, add a small drizzle of oil to the pan to prevent sticking. Add the chicken to the grill and cook until grill marks form, around 6 minutes. Flip and cook until grill marks form or the internal temperature reaches at least 165F internally, around 5 more minuteshttps://amzn.to/3ljg1So.
For the Greek Salad
1 In a large bowl, combine all of the salad ingredients and toss to combine. Taste for seasoning and adjust with salt and pepper as desired.