Make the dressing:

1. Blend everything but the basil, tarragon, and parsley together to combine. Add the herbs to the dressing and blend well. Taste the dressing and adjust for more seasonings, herbs, or lemon juice, if desired. Store the dressing in the fridge. The dressing can be made a day ahead.

Make the Whole30 Crispy Passport Chicken:

1.   Combine the olive oil, oregano, garlic, lemon zest, one teaspoon of salt, and pepper together.
2.   This next step is tricky because you will use a sharp knife to cut each chicken breast into three thin fillets, so be careful. Cut the breasts by laying them flat on a board, covering most of the breast with one hand. Then, holding your knife horizontal to the board, slowly slice through the side of the breast, removing the top third of the breast. Then cut the remaining piece in the same manner, so you end up with 3 thin fillets. If this seems to challenging, cut the breasts into three equal chunks and then pound each of those pieces between parchment paper until they are about 1/3 inch thick.
3.   Sprinkle the remaining teaspoon of salt over the chicken. Place in a container with the marinade and marinate for an hour, or overnight, depending on how much time you have.
4.   Take chicken out of the fridge and let it come to room temperature for 10 minutes before cooking it.
5.   In a large sauté pan over medium heat, heat one tablespoon of olive oil. Sauté the chicken pieces until cooked through, 4 minutes on each side. When the chicken is done cooking, set it on a cutting board and let it rest for a few minutes. Cut the chicken into bite-size pieces.

Assemble the Whole30 Green Goddess Salad

1.   To a large bowl add the lettuce and arugula and salt your greens. Add the cucumbers, radishes, olives, avocado (with a pinch of salt), and chicken.
2.   Drizzle the dressing over top, add marinated onions to taste, and toss.
3.   Serve and enjoy.