Save I threw this together on a Wednesday night when the farmer's market haul was sitting too long in the crisper and I needed something bright to shake off the week. The cabbage was still crisp, the herbs were fragrant, and I had chicken thawing with no real plan. What came out of that kitchen scramble turned into one of those meals I actually crave now, the kind where every bite feels clean and indulgent at the same time.
The first time I served this to friends, someone asked if I'd ordered it from that new lunch spot downtown. I didn't correct them right away. There's something satisfying about watching people assume something this colorful and flavorful had to come from somewhere fancy, then realizing it took less than forty minutes in a regular home kitchen.
Ingredients
- Boneless, skinless chicken breasts: I always pound them to an even thickness before grilling so they cook through without drying out on the edges.
- Olive oil: Use it to coat the chicken and as the base for the dressing, it adds richness without heaviness.
- Kosher salt and black pepper: Season more than you think you need to, especially the chicken, bland protein ruins a good slaw.
- Garlic powder: A shortcut that works beautifully on grilled meat when fresh garlic would burn.
- Mayonnaise and sour cream: The creamy backbone of the dressing, tangy and thick enough to cling to every shred of cabbage.
- Fresh herbs (parsley, basil, chives, tarragon): This is where the dressing gets its name and its soul, use whatever mix you can find but don't skip the variety.
- Lemon juice and white wine vinegar: Brightness and acidity that cut through the richness and make everything pop.
- Anchovy fillets: Optional but transformative, they add umami depth without tasting fishy if you blend them in.
- Garlic clove: One raw clove goes a long way, it mellows in the blender but still gives a little bite.
- Green and purple cabbage: Finely shredded is key, thick chunks won't hold the dressing and the texture suffers.
- Shredded carrots: They add sweetness and color, plus a little extra crunch.
- Green onions and radishes: Thinly sliced for a peppery, sharp contrast to the creamy dressing.
- Fresh cilantro: Rough chop it and toss it in, it adds another layer of green and a slight citrusy note.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat. You want it hot enough to sear the chicken and leave those beautiful char marks without scorching.
- Season and grill the chicken:
- Pat the chicken breasts completely dry, then rub them with olive oil, salt, pepper, and garlic powder. Grill for 6 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let them rest for 5 minutes before slicing thinly against the grain.
- Blend the green goddess dressing:
- While the chicken is on the grill, toss mayonnaise, sour cream, olive oil, all the fresh herbs, lemon juice, vinegar, anchovies if using, garlic, salt, and pepper into a blender. Blend until it's smooth and almost shockingly green, then taste and adjust the seasoning.
- Prep the slaw base:
- In a large bowl, combine the green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro. Toss it all together so the colors are evenly distributed.
- Dress and toss:
- Pour the green goddess dressing over the cabbage mixture and toss well, making sure every shred is coated. The slaw should look glossy and vibrant.
- Plate and serve:
- Divide the dressed slaw among four plates, then fan the sliced grilled chicken over the top. Serve immediately, with extra herbs or a wedge of lemon if you want to get fancy.
Save There's a moment when you take the first bite and realize the crunch of the cabbage, the creaminess of the dressing, and the warm, smoky chicken all hit at once. It's the kind of dish that makes you slow down and actually taste what you're eating, and that doesn't happen often enough in a regular weeknight dinner.
Make It Your Own
If you don't eat meat, swap the chicken for thick slices of grilled tofu or even roasted chickpeas for crunch. I've also added sliced avocado on top when I had one sitting on the counter, and it turned the whole thing even more California dreamy. Some nights I'll toss in toasted sunflower seeds or pepitas for extra texture, especially if I'm packing it for lunch the next day.
Storing and Prepping Ahead
You can make the dressing up to three days in advance and keep it in a jar in the fridge, it actually gets better as it sits. The chicken can be grilled ahead too and stored separately, then sliced cold or reheated gently. Just don't toss the slaw with dressing until you're ready to eat, otherwise it turns into a soggy mess and loses all that crisp, fresh appeal.
Pairing and Serving Ideas
This pairs beautifully with a cold, crisp Sauvignon Blanc or even a sparkling water with lime if you're keeping it light. I've served it at casual backyard dinners and brought it to potlucks in a big bowl with the chicken on the side so people can build their own plates. It's one of those recipes that works just as well on a Tuesday as it does when you have people over and want to look effortless.
- Add a handful of microgreens on top for an extra pop of color and a peppery bite.
- Serve with warm flatbread or pita on the side if you want to make it feel more like a full spread.
- Double the dressing recipe and use the extra as a dip for raw veggies or drizzled over roasted potatoes.
Save This is the kind of meal that reminds you eating well doesn't have to be complicated or boring. It's bright, it's satisfying, and it makes you feel good without trying too hard.
Recipe FAQ
- → What herbs are used in the green goddess dressing?
Parsley, basil, chives, tarragon, and mixed fresh herbs combine to create the vibrant green goddess dressing.
- → Can the grilled chicken be substituted?
Yes, grilled tofu can be used as a vegetarian substitute to keep the dish light and satisfying.
- → Are anchovies necessary in the dressing?
Anchovies add a rich depth of flavor but can be omitted for a milder taste without compromising the overall creaminess.
- → How long should the chicken be grilled?
Grill the chicken breasts for about 6–7 minutes per side until cooked through and juices run clear.
- → What can be added for extra texture?
Sliced avocado or toasted seeds make excellent additions to add texture and richness to the dish.