Make the dressing first: In a small blender or food processor, combine the yogurt, mayonnaise, avocado, parsley, basil, garlic, lemon juice, white wine vinegar, and olive oil. Blitz for about 30 seconds until the dressing is completely smooth and vibrant green — you should see no flecks of parsley or basil. The smell will be intensely herby and fresh. Scrape down the sides and blitz again if needed. Season with a generous pinch of salt and a few grinds of black pepper, then taste and adjust. The dressing should be thick enough to coat the back of a spoon.

Prepare the romaine: Lay the romaine leaves flat on your cutting board. Use a sharp knife to slice them lengthwise into thin ribbons, about 1cm wide. Then cut across the ribbons to create small, bite-sized squares. You should hear a crisp, clean snap as the knife goes through the leaves — that tells you the lettuce is fresh and will stay crunchy.

Chop the vegetables: Dice the cucumber into small cubes, about the same size as the chickpeas. Halve the cherry tomatoes. Thinly slice the spring onions, using both the white and green parts. The cucumber should feel firm and cool to the touch; the tomatoes should be bright red and smell sweet.

Combine the base ingredients: In a large salad bowl, add the chopped romaine, diced cucumber, cherry tomatoes, spring onions, chickpeas, thawed edamame, and shredded chicken. Sprinkle over the chopped chives. Use your hands or two large spoons to gently toss everything together. You should see the colours mixing — bright green from the edamame, deep red from the tomatoes, and pale green from the cucumber.

Add the dressing: Pour about two-thirds of the green goddess dressing over the salad. Use your salad servers to fold the dressing through the ingredients, turning the bowl as you go. The dressing should coat every piece of lettuce and vegetable evenly, giving everything a glossy, pale green sheen. If the salad looks dry, add more dressing a tablespoon at a time until it looks well-coated but not swimming.

Rest and serve: Let the salad sit for 2-3 minutes before serving — this short rest allows the flavours to meld and the dressing to soften the raw edge of the spring onions. After resting, give it one final toss, then divide between plates. The finished salad should look vibrant, with every ingredient evenly distributed and the dressing clinging to each piece.