In a small bowl, add all of the dressing ingredients together and whisk together well. Set aside.
Sprinkle the salt and pepper over both sides of the chicken breasts.
Heat a medium sized frying pan over medium heat and add the 2 teaspoons of olive oil and the ghee or butter to the pan.
Once the oil is hot, place the chicken and thyme into the oil and cook on each side 5 to 6 minutes until the chicken has an internal temperature of 165*.
When the chicken is cooked through, set aside to cool.
Once cooled, chop the chicken into bite-sized cubes.
Add the tomatoes, cucumber, bell pepper, red onion, olives, dill and chicken to a large bowl and combine.
Pour the dressing into the bowl and toss to coat.
Serve immediately or refrigerate up to 3 to 4 days.