Season the chicken breast with salt and firmly wrap in plastic wrap, sealing the ends well. Wrap again securely in foil. Immerse in hot water for about 20 minutes. Remove from water, unwrap, and cool. Cut the goat cheese into strips, rinse and core the apples, and cut them into long thin sticks. Rinse and dry the grapes, and cut in half. If using salty olives, drain them, rinse briefly in cold water, and drain again. Cut the olives in half or in quarters. Cut the chicken breast into 1-cm (approximately 1/2-inch) cubes.
Squeeze the lime and mix the juice with honey and oil. Gently combine all the ingredients. Let salad marinate for 1–2 hours. Serve the salad in bowls with bread.