Prepare dressing by blending together Greek yogurt, parsley, cilantro, scallion, garlic, lime juice, 1 tablespoon oil, capers, and ¼ teaspoon salt. Set aside.
Add eggs to a saucepan and cover with water. Bring to a roiling bowl. Cover and turn off the heat. Let eggs sit for 10 minutes. Drain and run under cold water until eggs are cool. Peel.
Season chicken with Garlic & Herb Blend and remaining ½ teaspoon salt. Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Add chicken and cook for about 5 minutes on each side or until chicken is browned and cooked through: 165°F
Serve sliced chicken, hard boiled eggs, and sliced avocado over salad greens with prepared green goddess dressing.
