Save Pin I threw this together on a Tuesday night when I had leftover cabbage wilting in the crisper and chicken breasts I'd forgotten to marinate. The dressing came out so bright and herbaceous that I stood at the counter eating it straight off the spoon. My partner walked in, saw the mess of green all over the blender, and asked if I was making a smoothie. When I plated it up with the chicken, we both went quiet and just ate.
I made this for a small dinner party last summer when it was too hot to think about turning on the oven. Everyone kept asking for the dressing recipe, and one friend scraped her plate clean with a piece of bread even though it was supposed to be gluten free. That same week, I started keeping a jar of the green goddess in my fridge at all times. It became my go to for grain bowls, wraps, and those nights when I just wanted something cold and crunchy.
Ingredients
- Boneless, skinless chicken breasts: I like to pound them to an even thickness so they cook evenly and don't dry out on the grill.
- Olive oil: Use it to coat the chicken and again in the dressing for a fruity, peppery backbone.
- Fresh herbs: This is where the magic happens, go heavy on the parsley and basil, then add whatever else you have.
- Mayonnaise and sour cream: The creamy base that holds everything together and mellows out the brightness of the herbs.
- Lemon juice and white wine vinegar: They cut through the richness and wake up every bite.
- Anchovy fillets: Optional but deeply recommended, they add a savory umami note without tasting fishy.
- Green and purple cabbage: Finely shred them so they soften slightly under the dressing and stay tender to bite.
- Carrots, radishes, and green onions: They add crunch, color, and little pops of sharpness.
- Fresh cilantro: Stirred in at the end for an extra layer of green and a hint of citrus.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat. You want it hot enough to get good char marks without scorching the chicken.
- Season and grill the chicken:
- Pat the chicken breasts completely dry, then rub them all over with olive oil, salt, pepper, and garlic powder. Grill for 6 to 7 minutes per side until the juices run clear and the internal temp hits 165 degrees, then let them rest before slicing.
- Blend the green goddess dressing:
- Toss the mayo, sour cream, olive oil, all the herbs, lemon juice, vinegar, anchovy fillets, garlic, salt, and pepper into a blender. Blend until its smooth and outrageously green, then taste and adjust the seasoning.
- Prep the slaw:
- In a large bowl, combine the green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro. Toss it gently so everything is evenly mixed.
- Dress and toss:
- Pour the dressing over the slaw and toss with your hands or tongs until every shred is coated. The cabbage should glisten.
- Plate and serve:
- Divide the dressed slaw among plates, then fan the sliced grilled chicken on top. Scatter a few extra herbs over everything if you want it to look fancy.
Save Pin The first time I packed this for lunch, a coworker leaned over and said it smelled like summer. I realized then that food doesnt have to be complicated to feel special. Sometimes its just about bright flavors, a little char, and vegetables that still have some life in them. This dish reminds me that eating well can be easy, and that a really good dressing can turn a weeknight into something worth remembering.
Make It Your Own
If youre vegetarian, swap the chicken for thick slabs of grilled tofu or tempeh. I once added sliced avocado and toasted pepitas on top, and it turned into a completely different dish in the best way. You can also toss in shredded rotisserie chicken if youre short on time, no judgment.
Storing and Prepping Ahead
The dressing keeps in the fridge for up to five days and actually gets better as the flavors meld. I like to grill the chicken and shred the vegetables the night before, then toss everything together right before serving so the slaw stays crisp. If you dress it too early, it will wilt and lose its crunch.
Serving Suggestions
This pairs beautifully with a cold glass of Sauvignon Blanc or even a hoppy pale ale. Ive served it at picnics, packed it for beach days, and eaten it straight out of the bowl standing at the counter.
- Add a handful of toasted sunflower seeds or almonds for extra crunch.
- Serve it in butter lettuce cups for a fun, hands on presentation.
- Drizzle a little extra dressing on the chicken right before serving for maximum flavor.
Save Pin This is the kind of recipe I come back to when I want something that feels nourishing without being fussy. Its proof that you dont need a long ingredient list or fancy techniques to make something that tastes like you care.
Recipe FAQs
- → What herbs are used in the green goddess dressing?
The dressing features a blend of parsley, basil, chives, and tarragon for fresh, aromatic flavors.
- → Can the chicken be substituted for a vegetarian option?
Yes, grilled tofu works well as a plant-based alternative to keep the dish hearty and satisfying.
- → Is it necessary to include anchovies in the dressing?
Anchovies add depth and umami but can be omitted for a milder, more herb-forward taste.
- → How should the chicken be seasoned and cooked?
Season boneless chicken breasts with olive oil, kosher salt, black pepper, and garlic powder, then grill until cooked through and juicy.
- → What additional toppings complement this cabbage slaw?
Try adding sliced avocado or toasted seeds to enhance texture and richness.