Save to Pinterest I threw this together on a Wednesday night when I had half a cabbage rolling around in the crisper and leftover herbs from tacos earlier that week. The dressing came out so bright and creamy I nearly ate it with a spoon. My partner walked in, saw the green swirl in the blender, and asked if I was making a smoothie. When I plated it with the chicken, he went quiet for three bites, then asked if we could have it again on Friday.
The first time I made this for friends, I panicked because I forgot to buy anchovies. I left them out and it was still delicious, just a little less funky in the best way. One friend scraped her bowl clean and asked for the recipe before dessert even hit the table. Now I make it both ways depending on who is coming over, and honestly, both versions have their fans.
Ingredients
- Boneless, skinless chicken breasts: I pound them to even thickness so they cook evenly and dont dry out on the grill.
- Olive oil: Use it to coat the chicken and emulsify the dressing, regular or extra virgin both work great here.
- Fresh herbs: This is where the magic happens, use whatever mix you have but parsley and basil should be the base.
- Mayonnaise and sour cream: They make the dressing creamy and tangy without being too heavy or too sharp.
- Lemon juice and white wine vinegar: Brightness is everything, taste as you go and add more if it feels flat.
- Anchovy fillets: Optional but they add a savory umami depth that is hard to replicate, start with one if you are nervous.
- Green and purple cabbage: Shred them thin so the dressing clings, I use a knife but a mandoline makes it faster.
- Carrots, green onions, radishes: They add crunch, color, and a little bite that keeps every forkful interesting.
- Fresh cilantro: Stirred into the slaw for herby freshness, swap parsley if cilantro tastes like soap to you.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat. You want it hot enough to get good char without scorching the chicken in seconds.
- Season and grill the chicken:
- Pat the chicken dry, rub it all over with olive oil, salt, pepper, and garlic powder, then grill for 6 to 7 minutes per side until the juices run clear. Let it rest for 5 minutes before slicing so it stays juicy.
- Blend the green goddess dressing:
- Toss mayonnaise, sour cream, olive oil, herbs, lemon juice, vinegar, anchovy, garlic, salt, and pepper into a blender. Blitz until smooth and vibrant green, then taste and adjust the seasoning.
- Prep the slaw:
- Combine green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro in a large bowl. Toss it all together so the colors are evenly mixed.
- Dress and toss:
- Pour the dressing over the slaw and toss well until every shred is coated. It should look glossy and smell like an herb garden.
- Plate and serve:
- Divide the slaw among plates and top each with sliced grilled chicken. Serve it right away with extra herbs scattered on top if you are feeling fancy.
Save to Pinterest I brought this to a potluck once and someone asked if I ordered it from a restaurant. I said no, just my kitchen on a Tuesday, and she looked genuinely shocked. That is when I realized how much a good dressing can elevate something as simple as cabbage and chicken into a dish people remember.
Make It Your Own
If you want to skip the chicken, grilled tofu or chickpeas work beautifully. I have also added avocado slices on top when I have a ripe one sitting on the counter. Once I tossed in toasted sunflower seeds for crunch and it added a nutty richness that made the whole thing feel more substantial.
What to Serve It With
This is light enough that it does not need much alongside it, but I have served it with warm pita, a hunk of sourdough, or even over quinoa when I wanted something heartier. A crisp white wine or sparkling water with lemon feels just right on a warm evening.
Storing and Prepping Ahead
You can make the dressing up to three days ahead and keep it in a jar in the fridge. The slaw can be prepped in the morning and dressed an hour before serving. The chicken is best grilled fresh, but leftovers keep well and taste great cold on top of the slaw the next day.
- Store any extra dressing in an airtight container for up to five days.
- The slaw will soften as it sits but it is still delicious the next day.
- Slice the chicken just before serving so it does not dry out.
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel a little special without any fuss. I hope it becomes one of those dishes you make without thinking, the kind that just works every time.
Recipe FAQs
- → What can I use instead of chicken for a vegetarian option?
Grilled tofu or roasted vegetables make great vegetarian alternatives that complement the creamy green goddess dressing well.
- → How do I keep the slaw crisp and fresh?
Use fresh cabbage and vegetables, and toss them gently with the dressing just before serving to maintain crispness.
- → Can I prepare the dressing in advance?
Yes, the green goddess dressing can be blended and stored in the fridge for up to two days to let flavors meld.
- → What herbs are typically used in green goddess dressing?
Common herbs include parsley, basil, chives, and tarragon, providing the dressing's fresh, aromatic flavor.
- → Is this dish suitable for a gluten-sensitive diet?
Yes, all ingredients are gluten-free, but double-check labels to ensure no hidden gluten in prepared components.