Season chicken breasts with half of the salt and pepper. Grill or poach until the internal temperature reaches 74°C (165°F), then let rest for 5 minutes before dicing into 2cm cubes.

Prepare the dressing by placing Greek yogurt, avocado, spinach, basil, parsley, garlic, lemon juice, olive oil, and remaining salt and pepper into a high-speed blender.

Pulse the blender until the dressing reached a smooth, emulsified consistency with a vibrant green hue.

In a large stainless steel mixing bowl, combine the diced chicken, cooked edamame, and diced cucumber.

Pour the green goddess dressing over the chicken mixture and fold gently with a spatula until all components are evenly coated.

Arrange the mixed spring greens into two serving bowls as a base.

Top each bowl with equal portions of the dressed chicken mixture and serve immediately.