Save to Pinterest I threw this together on a Wednesday night when I had half a cabbage wilting in the crisper and leftover herbs from Sunday's farmers market. The dressing came out so bright and alive that I stood at the counter eating it straight off the spoon. When the chicken hit the grill, the whole kitchen filled with that smoky, garlicky smell that makes you forget you're technically eating a salad. It's become my go-to when I want something that feels indulgent but won't leave me sluggish.
I made this for my sister when she came over complaining about being stuck in a dinner rut. She sat at the counter, skeptical about eating cabbage as a main course, but after the first bite she went quiet in that way people do when food is actually good. She texted me three days later asking for the dressing recipe again because she'd already gone through the batch I sent home with her.
Ingredients
- Boneless, skinless chicken breasts: Pat them really dry before seasoning or they'll steam instead of getting those nice grill marks.
- Olive oil for chicken: This helps the seasoning stick and keeps the meat from drying out on the grill.
- Kosher salt and black pepper: Don't skimp here, the chicken needs enough seasoning to stand up to the bright, herby dressing.
- Garlic powder: I prefer this over fresh garlic for the rub because it distributes evenly and won't burn on the grill.
- Mayonnaise: The base of the dressing, it gives that creamy richness that makes the herbs cling to every shred of cabbage.
- Sour cream: Adds a little tang and thins out the mayo so the dressing isn't too heavy.
- Extra virgin olive oil: Use a decent one here, you'll taste it in the finished dressing.
- Fresh herbs: This is where the magic happens, the mix of parsley, basil, chives, and tarragon turns the dressing that electric green color.
- Lemon juice: Brightens everything up and cuts through the richness, I always add a little extra.
- White wine vinegar: Adds sharpness without overpowering the herbs.
- Anchovy fillets: They melt into the dressing and add a savory depth that isn't fishy at all, but you can leave them out if you're nervous.
- Garlic clove: One raw clove is plenty, any more and it'll bite back.
- Green cabbage: The workhorse of the slaw, shred it as thin as you can for the best texture.
- Purple cabbage: Mostly for color, but it also adds a little extra crunch.
- Shredded carrots: They add a touch of sweetness and make the whole thing look more vibrant.
- Green onions: Slice them thin on the bias, they add a mild sharpness that doesn't overwhelm.
- Radishes: I love the peppery snap they bring, plus they look pretty.
- Fresh cilantro: Stirred into the slaw, not the dressing, so you get little bursts of it as you eat.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it's hot enough to give the chicken good color without scorching. If you're using a grill pan indoors, crack a window.
- Season and grill the chicken:
- Pat the chicken breasts dry with paper towels, 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 temperature hits 165 degrees, then let them rest for 5 minutes before slicing.
- Blend the green goddess dressing:
- While the chicken is grilling, throw the mayonnaise, sour cream, olive oil, herbs, lemon juice, vinegar, anchovies, garlic, salt, and pepper into a blender or food processor. Blend until it's smooth and vibrant green, then taste it and add more salt or lemon juice if it needs it.
- Toss the slaw:
- In a large bowl, combine the green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro. Pour the dressing over the top and toss everything together until every shred is coated.
- Plate and serve:
- Divide the dressed slaw among four plates, then top each one with slices of the grilled chicken. Serve it right away while the chicken is still warm and the slaw is cold and crisp.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't correct them right away because I was too busy watching people go back for seconds. It's the kind of dish that makes you look like you tried harder than you did, which is exactly the kind of cooking I like best.
How to Make It Your Own
If you want to skip the chicken, grilled tofu works great, or even canned chickpeas tossed in olive oil and roasted until crispy. I've also added thinly sliced fennel to the slaw when I had it on hand, and it gave the whole thing a subtle licorice note that was really nice. Sometimes I'll throw in a handful of toasted sunflower seeds or pepitas for extra crunch, or slice up half an avocado and lay it over the top just before serving.
Storing and Prepping Ahead
The dressing keeps in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle. You can shred all the vegetables and store them in a big container lined with a damp paper towel to keep them crisp. Just don't toss the slaw with the dressing until you're ready to eat, or it'll turn into a soggy mess. Leftover grilled chicken can be stored separately and eaten cold on top of the slaw, or warmed up gently in a skillet.
Pairing and Serving Ideas
This feels like a warm-weather meal, even though I've made it in the middle of winter when I needed something green and alive. It pairs beautifully with a cold, crisp Sauvignon Blanc or even a light beer if wine isn't your thing. If you're feeding a crowd, you can double or triple the recipe easily, just make sure you have a bowl big enough to toss everything without making a mess.
- Serve it with crusty bread to soak up any extra dressing left on the plate.
- Add a handful of crumbled feta or shaved Parmesan for a salty, creamy contrast.
- If you have any leftover slaw, it makes a great topping for tacos or grain bowls the next day.
Save to Pinterest This is the kind of recipe that reminds me why I love cooking, it's simple, fast, and always makes me feel like I did something good for myself. I hope it does the same for you.
Recipe FAQs
- → How should I grill the chicken for optimal flavor?
Pat the chicken dry and rub with olive oil, kosher salt, black pepper, and garlic powder. Grill over medium-high heat for 6-7 minutes per side until juices run clear, then let it rest before slicing thinly.
- → Can the green goddess dressing be made ahead?
Yes, the dressing can be prepared in advance and stored in the refrigerator for up to 2 days to allow the flavors to meld nicely.
- → What are good variations for the slaw base?
Along with green and purple cabbage, shredded carrots, green onions, radishes, and cilantro add great texture and freshness, but you can also include sliced avocado or toasted seeds for extra richness.
- → Is there a vegetarian alternative to the grilled chicken?
Grilled tofu works well as a substitute for chicken, providing similar texture and protein while maintaining the dish’s balance of flavors.
- → How to handle the anchovies in the dressing if I’m not a fan?
Anchovies add umami depth but are optional. You can omit them for a milder dressing without compromising the creamy herb flavor.