While pasta is cooking, generously season the chicken with blackening seasoning.
In a large sauté pan, over medium high heat, melt the coconut oil and then add the chicken. Sauté until fully cooked (internal temperature of 165 degrees F). Set aside.
In a small bowl, whisk together lemon juice, olive oil, garlic, salt and pepper, set aside.
In a large salad bowl, empty all salad ingredients into the bowl and mix well until dressing is fully incorporated.
When pasta is finished cooking, drain and return to pot. Then add chicken, lemon dressing, tomatoes, salt and fresh cracked pepper. Mix well.
Serve pasta hot on the side of the salad or allow pasta to cool and serve it on top of the salad.