Combine all dressing ingredients in a small blender or food processor. Blend until smooth. Set aside
In a pan or skillet, heat coconut oil (we used extra virgin coconut oil for the added flavor) over high heat. Stir in chicken pieces. Season with turmeric and black pepper. Cook for 5 minutes or until nicely browned. Stir constantly.
Combine all salad ingredients, toss to combine, and drizzle with peanut butter dressing.
Take-along tip: make sure the chicken pieces are cooled before adding them to the container. Store dressing in a separate container and keep salad greens on top.