Don’t add the green goddess dressing until you are ready to eat each portion.

Equipment Needed

Measuring cups and spoons, blender, sauté pan, knife, cutting board and a pot with a steamer insert


To make the dressing, combine the dill, parsley, cilantro, green onions, shallot, avocado, Greek yogurt, xylitol sweetener, garlic, MCT oil, juice of 1 lime, water and sea salt and pepper to taste in a blender and purée until smooth.

Set aside.

Heat a sauté pan over medium-high heat. Add the avocado oil, diced chicken and season with salt and pepper to taste.

Sauté the chicken until fully cooked (approximately 10 minutes), stirring often.

Once cooked, set aside.

Steam the broccoli florets to desired doneness (3 to 5 minutes) and set aside.

In the same steamer, steam the edamame beans for 5 minutes.

On a large serving platter/bowl or in individual portion containers, combine the cabbage, kale, spinach, broccoli, edamame, sautéed chicken and top with the green goddess dressing.

Enjoy immediately!