Combine all dressing ingredients in a food processor or blender and blend 30-60 seconds until smooth.
Make the Chicken
Heat a cast iron skillet over medium heat (other skillets can be heated over medium-high heat).
Place chicken breasts in a large plastic bag or between sheets of plastic or parchment paper. Pound until the chicken breasts are an even thickness, no more than one inch thick.
Season both sides of the chicken breasts with salt and pepper.
Once skillet is hot, add coconut oil and allow to melt. Add chicken breasts and cook 5-6 minutes per side. Exact cooking time will vary based on how large your chicken breasts are but you will know they're done when they reach an internal temperature of 165 degrees.
Once the chicken is nearly at proper temperature or there's just one minute left, spoon a tablespoon of cilantro lime dressing over each chicken breasts and allow to cook one more minute.
Remove chicken from skillet and allow it to rest on a cutting board for 10 minutes before slicing and adding to salads.
Assemble the Salad
Chop the spinach into smaller, bite-sized pieces (I like to use kitchen scissors for this!) and place in a large, shallow bowl or large plate.
Add sliced chicken to the top of the salad, along with the other toppings: mango, cucumber, bell pepper, onion, avocado, and cilantro.
Serve with cilantro lime dressing on the side and lightly drizzle on top of the salad when you're ready to eat. Enjoy!
Nutrition information calculated using boneless, skinless chicken breasts approximately 4 ounces each. Nutrition information may vary.