Save One summer afternoon, I was standing in my kitchen watching the grill smoke curl up past the window, and my neighbor stopped by with an armful of basil from her garden. She mentioned she'd been craving something green and fresh, something that felt lighter than the usual heavy meals we'd been making. That conversation sparked this dish—a way to use up those herb-heavy moments and transform them into a dressing that tastes like sunshine tastes, if that makes sense. The cabbage slaw became the perfect canvas, crisp and refreshing, and the grilled chicken turned it into something substantial enough for dinner.
I made this for a small gathering last spring when we finally had friends over after months of strange weather. Someone brought a bottle of chilled white wine, and when I set down the plates of green goddess slaw topped with sliced chicken, there was this quiet moment where everyone just looked at it before digging in. That's when I knew I'd landed on something worth making again and again.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you enough protein to anchor the dish without overpowering the fresh flavors, and they cook quickly on a hot grill.
- Olive oil: Use extra virgin for the dressing to catch those subtle herb flavors, but regular oil works fine for brushing the chicken.
- Kosher salt and black pepper: These season the chicken simply so nothing competes with the dressing's brightness.
- Garlic powder: A light dusting before grilling adds a savory note that rounds out the chicken's flavor.
- Mayonnaise and sour cream: Together they create that luxurious, creamy base that carries the herb flavors without being heavy.
- Fresh herbs (parsley, basil, chives, tarragon): Use whatever combination you have on hand—the blend is what makes this dressing come alive, so don't skip this step.
- Lemon juice and white wine vinegar: These keep the dressing bright and prevent it from tasting flat or overly rich.
- Anchovy fillets: Optional, but they add a subtle depth that makes people say the dressing tastes amazing without knowing why.
- Cabbage (green and purple): The combination gives you visual interest and slightly different textures—purple cabbage is a touch earthier.
- Carrots, green onions, radishes, and cilantro: These vegetables bring crunch and freshness that contrasts beautifully with the creamy dressing.
Instructions
- Get your grill ready:
- Heat a grill or grill pan to medium-high heat until you can feel the warmth radiating from it several inches away. This matters because you want those chicken breasts to develop a golden crust quickly while staying juicy inside.
- Season and grill the chicken:
- Pat your chicken breasts dry with paper towels (this helps them brown better), then rub them all over with olive oil, salt, pepper, and garlic powder. Lay them on the hot grill and listen for that satisfying sizzle. Grill for 6-7 minutes per side until the juices run clear when you pierce the thickest part, then pull them off and let them rest for 5 minutes before slicing—this keeps them tender.
- Blend the dressing:
- While the chicken is grilling, add mayonnaise, sour cream, olive oil, all your fresh herbs, lemon juice, vinegar, garlic, salt, and pepper (and anchovies if you're using them) to a blender or food processor. Blend until the mixture turns a vibrant green and feels smooth, about 30 seconds. Taste it and add more salt, lemon juice, or herbs if it needs brightness.
- Build the slaw:
- In a large bowl, toss together your shredded cabbages, carrots, green onions, radishes, and cilantro. Pour the green goddess dressing over everything and toss until every strand of cabbage glistens with dressing.
- Plate and serve:
- Divide the slaw among your serving plates, then crown each portion with slices of the rested chicken. Serve right away while the slaw is crisp and the chicken is still warm enough to smell incredible.
Pin it There's something about the color of this dish that feels celebratory even when it's just Tuesday night dinner. My daughter once said it looked like a garden had landed on her plate in the best possible way, and I think that's exactly what this recipe is supposed to feel like.
The Magic of Green Goddess
Green goddess dressing has been around for decades, but it never gets old because it's just so versatile and alive-tasting. The combination of fresh herbs, creamy base, and acid creates this perfect balance that makes everything taste a little brighter. I started making it more often after realizing it works on almost anything—grain bowls, roasted vegetables, fish, even as a sandwich spread.
Making This Your Own
The beauty of this dish is how much room it gives you to improvise. If you don't have tarragon, use more basil or chives. If anchovies feel too adventurous, skip them and add a pinch more garlic instead. Some nights I add sliced avocado or scatter toasted seeds on top for extra texture and richness. The slaw base is forgiving too—swap in red cabbage if that's what you have, or add shredded beets or shredded apple for a different flavor angle.
Storage and Make-Ahead Thoughts
You can prep all the vegetables for the slaw several hours ahead and store them separately in the refrigerator, which means you're only 10 minutes away from dinner when you get home. The dressing stays fresh in a sealed container for about 3 days. The one thing I don't recommend is mixing everything together and storing it, because the dressing will gradually make the cabbage softer.
- If you're meal prepping, keep the slaw and dressing separate until you're ready to eat.
- The grilled chicken slices stay moist in the refrigerator for up to 3 days and reheat gently in a low oven.
- This dish tastes best served right after assembly, when everything is at its freshest.
Pin it This has become one of my go-to meals when I want to feel good about what I'm eating without feeling like I'm sacrificing flavor. It's the kind of dish that tastes like care.
Frequently Asked Questions
- → What herbs are used in the green goddess dressing?
Fresh parsley, basil, chives, tarragon, and mixed herbs create the vibrant green goddess dressing.
- → How is the chicken prepared for this dish?
Chicken breasts are rubbed with olive oil, salt, pepper, and garlic powder, then grilled until cooked through and juicy.
- → Can the dish be made vegetarian?
Yes, grilled tofu can be used instead of chicken for a vegetarian version.
- → How do anchovies affect the dressing?
Anchovies add a subtle umami depth but are optional and can be omitted for a milder flavor.
- → What can be added for extra texture?
Sliced avocado or toasted seeds can be added to enhance texture and flavor.