Welcome to your goddess era, because once you taste this deliciously creamy and wholesome dressing, you'll want to drizzle the stuff over everything! Loaded with parsley and made luscious with avocado and yoghurt, drape it like a Grecian toga over this nourishing, poached chicken salad and relish that nourished feeling.
Bring a saucepan of water to the boil over high heat. Reduce heat to medium, add chicken and 1 teaspoon salt flakes and cook for 10 minutes. Remove saucepan from heat and cool chicken in the stock while you prepare the remaining ingredients.
Bring a second saucepan of water to the boil over high heat. Chop beans into 3cm lengths and cook for 2–3 minutes or until tender. Drain and rinse under cold water. Meanwhile, gently warm pine nuts in a dry frypan over medium heat until warmed through and smell fragrant. Set aside.
Roughly chop parsley and spring onion. Finely zest and juice lemon. Roughly chop avocado. Place avocado, parsley, spring onion, lemon zest, yoghurt and oil in a jug and, using a stick blender, blend until smooth. Season with salt, pepper and lemon juice to your liking. Add 60ml (¼ cup) water to thin and blend to combine. Set aside.
Roughly chop cucumber into large pieces. Chop pine nuts and set aside.
Once chicken has cooled, shred into small pieces. Toss with ½ the green goddess dressing and season with salt and pepper to taste.
Divide beans, cucumber, spinach leaves and chicken between plates and drizzle with remaining green goddess dressing. Divide between bowls and sprinkle with pine nuts to serve.