Begin by placing the chicken breasts shiny side up in a plastic Ziploc bag. Seal the bag, and pound the eat until it is an even thickness using a mallot or rolling pin.
Add marinade ingredients to the bag. Seal bag, and massage until chicken is evenly covered. Place in the fridge for 15 minutes.
Heat avocado oil in a large frying pan on medium heat. Place chicken breasts in pan. Cook until browned, about 5-8 minutes on each side. Thickness of the chicken breast will determine cooking time.
Remove from pan. Cut the breasts in half to make sure they are done. If done, place on a plate in the fridge for 15 minutes to allow them to cool. If not done, return to the pan on slightly lower heat prevent from burning.
Once chicken has cooled, slice breasts in to thin bite size pieces.
While chicken is cooking, combine all dressing ingredients in a small bowl and mix together.
Add sliced chicken, coconut, cashews, and cranberries to a large bowl and coat with the dressing. Start by adding half of the dressing, and continue to add more until everything is covered.
Extra dressing can be saved for up to a week in an airtight container in the fridge.
Serve on top of a bed of romaine lettuce, or enjoy by itself.
Choosing cranberries that are sweetened with apple juice will make this recipe paleo friendly.For a lighter version, substitute the avocado mayo with a grass-fed yogurt. Choose a variety that isn't very sour, and omit the lemon juice. You may need to taste and adjust the coconut sugar and spices to account for the tanginess of the yogurt.