Nonstick cooking spray or neutral oil
1 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper
1 small clove garlic (or 1/2 of a larger clove)
1/2 cup fresh chives
1 avocado, peeled and pitted
7 ounces Greek yogurt
1 tablespoon honey
2 teaspoons lemon juice
2 teaspoons white balsamic vinegar
1/4 teaspoon ground white pepper
4 hamburger buns or sandwich rolls
1cup fresh baby spinach leaves
Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper.
Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165 degrees. Remove the chicken from grill and let it stand 5 minutes.
Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).
Place a piece of chicken onto the roll. Add the sauce.
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