In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
In a large bowl, place steak and next 4 ingredients (chili powder through oregano). Add sea salt and freshly ground black pepper to taste. Toss steak until evenly coated.
In a large skillet over medium-high heat, melt coconut oil. Add steak to pan in a single layer. Let sear for 3 to 4 minutes. Flip steak over and sear other side for 3 to 4 minutes. Remove steak from skillet and set aside.
Add next 5 ingredients (yellow bell pepper through mushrooms) to skillet. (If pan is getting too dry, add1/4 cup of vegetable broth.) Scrape brown bits from pan and toss veggies for 3 to 5 minutes, until they begin to soften.
Add green onion, jalapeño, vegetable broth, steak and any juices that collected under steak. Toss and cook for 5 to 8 minutes.
Remove from heat and serve warm on lettuce leaves topped with avocado and cilantro.