Save to Pinterest Last spring, I was craving something bright and filling but didn't want to turn on the oven. I had half a cabbage sitting in the crisper and a jar of fresh herbs from the farmers market that needed using. That's when I remembered green goddess dressing, that creamy, herb-packed magic I hadn't made in years. I tossed together a quick slaw, grilled some chicken on the stovetop grill pan, and it became one of those meals I couldn't stop thinking about. Now it's my go-to when I want something that feels light but actually keeps me full.
I made this for a few friends on a warm evening last June, and we ate it outside with cold glasses of white wine. Everyone kept asking for the dressing recipe, and one friend said it reminded her of something her mom used to make in the seventies. There's something nostalgic and new about it at the same time. I've since brought it to potlucks, and it always disappears first.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and stay tender if you don't overcook them, and slicing them thin after resting makes them perfect for topping the slaw.
- Olive oil: Used both for rubbing the chicken and emulsifying the dressing, it adds richness without heaviness.
- Fresh herbs: The soul of this dish, a mix of parsley, basil, chives, and tarragon gives the dressing its vibrant color and fresh, grassy flavor.
- Mayonnaise and sour cream: These create the creamy base that clings to every shred of cabbage and balances the brightness of the lemon and herbs.
- Lemon juice and white wine vinegar: They cut through the richness and wake up all the other flavors.
- Anchovy fillets: Optional but highly recommended, they add a subtle umami depth that makes people wonder what the secret ingredient is.
- Green and purple cabbage: Finely shredded, they give you crunch and color, and they hold up to the dressing without wilting.
- Carrots, green onions, radishes: These add pops of sweetness, sharpness, and color that make the slaw feel alive.
- Fresh cilantro: Tossed into the slaw, it echoes the herbiness of the dressing and adds another layer of freshness.
Instructions
- Preheat your grill:
- Get your grill or grill pan to medium-high heat so it's ready to sear the chicken with those nice char marks. If using a stovetop grill pan, let it heat for a few minutes until a drop of water sizzles on contact.
- Season and grill the chicken:
- Pat the chicken breasts completely 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 internal temperature hits 165 degrees and the juices run clear, then let them rest for 5 minutes before slicing thinly against the grain.
- Blend the green goddess dressing:
- While the chicken cooks, throw the mayonnaise, sour cream, olive oil, herbs, lemon juice, vinegar, anchovy fillets, garlic, salt, and pepper into a blender or food processor. Blend until it's smooth, bright green, and totally irresistible, then taste and add more salt or lemon if needed.
- Prepare the slaw base:
- In a large bowl, combine the shredded green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro. Toss everything together so the colors are evenly distributed.
- Dress and toss:
- Pour the green goddess dressing over the slaw and toss with your hands or tongs until every shred is coated. The dressing should cling to the vegetables without pooling at the bottom.
- Plate and top with chicken:
- Divide the dressed slaw among four plates, then fan the sliced grilled chicken on top. Garnish with extra fresh herbs if you have them, and serve right away while everything is fresh and vibrant.
Save to Pinterest One night I made this after a long day and realized halfway through that I'd forgotten to buy chicken. I used leftover rotisserie chicken instead, and it was just as good. Sometimes the best meals are the ones you improvise. This dish has a way of making you feel like you're taking care of yourself, even when life gets hectic.
Storing and Making Ahead
The dressing keeps beautifully in the fridge for up to five days in an airtight container, and it actually gets better as the flavors meld. You can shred all your vegetables a day ahead and store them in a sealed bag with a damp paper towel to keep them crisp. Once you dress the slaw, it's best eaten within an hour or two, but if you have leftovers, the dressed slaw will still be good the next day, just a little softer.
Customizing Your Slaw
This recipe is a template you can play with based on what's in your fridge. Swap the cilantro for more parsley or add some mint if you like. Toss in sliced snap peas, shredded Brussels sprouts, or even thinly sliced fennel for a different crunch. If you want it heartier, add diced avocado, toasted sunflower seeds, or crumbled feta. I've also made this with grilled shrimp instead of chicken, and it was just as satisfying.
Serving Suggestions
This slaw works as a main dish on its own, but it's also fantastic as a side for grilled fish, steak, or even tacos. I've served it at barbecues alongside corn on the cob and it always gets compliments. If you want to stretch it into more servings, pile it into lettuce cups or serve it over quinoa.
- Pair it with a crisp Sauvignon Blanc or a cold lager.
- Serve with crusty bread or pita chips on the side for scooping up extra dressing.
- Leftovers make an excellent next-day lunch, especially if you pack the chicken and slaw separately and combine them right before eating.
Save to Pinterest This is the kind of dish that makes you excited to cook again, even on busy weeknights. It's fresh, it's forgiving, and it reminds you that good food doesn't have to be complicated.
Recipe Questions
- → What herbs are used in the green goddess dressing?
Fresh parsley, basil, chives, tarragon, and mixed herbs blend together to create the vibrant green goddess dressing.
- → How do you ensure the grilled chicken stays juicy?
Pat the chicken dry, season well, and grill on medium-high heat for about 6–7 minutes per side, then let it rest before slicing to retain juices.
- → Can the dressing be made without anchovies?
Yes, anchovy fillets add depth but are optional. Omitting them results in a milder herb dressing without compromising freshness.
- → What vegetables are included in the slaw mix?
The slaw combines green and purple cabbage, shredded carrots, thinly sliced green onions, radishes, and chopped cilantro for a crisp texture.
- → Are there any suggested substitutions for a vegetarian version?
Grilled tofu can replace chicken for a vegetarian option while maintaining protein and texture balance.
- → What tools are recommended for preparation?
A grill or grill pan for chicken, a blender or food processor for dressing, a chef’s knife, large mixing bowl, and tongs are essential.