Chicken: Cover bottom of skillet with Kinloch pecan oil. Season chicken with salt, ground pepper, and lemon pepper. Cook chicken over medium-high heat until golden brown. Reduce heat and continue cooking until chicken is completely done - about 12 to 15 minutes.
Salad: Pour 3 ounces of Kinloch pecan oil in a large salad bowl. Add lime juice, salt, pepper, and mustard. Mix together. Add all the vegetables and toss to coat with salad dressing. Cut up chicken and add to salad - hot or cold.