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!
Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
To make Paleo: omit feta cheese
If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!
In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
Transfer bacon to a paper towel lined plate and crumble.
In another large skillet over medium heat, heat coconut oil.
To the skillet add the broccoli and shrimp. Cook for 10 minutes, until broccoli is bright green and slightly tender and shrimp is pink and curled into a "c" shape. Season the mixture with salt and pepper.
In a large bowl, toss the bacon, broccoli and shrimp with the next 6 ingredients (lettuce through carrots).
In a small bowl, mix the remaining ingredients (lemon juice through honey) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad, toss and serve.
In a large skillet over medium heat, heat coconut oil. To the skillet, add the first 4 ingredients (steak through salt and pepper) and cook for 10 minutes, until steak is to desired level of doneness. Allow to cool and set aside.
In a large bowl toss the steak and the next 4 ingredients (lettuce through onion).
In a small bowl, whisk the remaining ingredients along with sea salt and freshly ground black pepper to taste. Pour the dressing over the salad and serve.