Save There was an afternoon when my neighbor brought over a container of something bright green and herbaceous, and I watched her husband devour it in three minutes flat. She explained it was cabbage slaw with green goddess dressing and grilled chicken, a dish her sister had made at a summer gathering up north. The colors alone hooked me, but it was the flavor that made me determined to figure out how to recreate it. I started with the dressing, blending every fresh herb I could find, and the moment that vibrant sauce came together, I understood why people got so excited about it.
I made this for a casual lunch with my coworkers, and someone asked if I'd brought it from a restaurant. That small moment of pride made me realize how approachable this dish really is; there's nothing fussy about it, yet it tastes intentional and composed. Since then, it's become my go-to when I want something that feels special without requiring a complicated plan.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you enough protein to make this truly satisfying, and they cook quickly on a hot grill without drying out if you don't leave them unattended.
- Olive oil (for chicken): A light coating helps the seasonings stick and prevents sticking on the grill.
- Kosher salt and black pepper: These are non-negotiable; don't skip the seasoning step on the chicken.
- Garlic powder: A half teaspoon adds a subtle savory note without overpowering the herbaceous dressing.
- Mayonnaise and sour cream: Together they create a base that's rich but not heavy, making the dressing coat every strand of cabbage evenly.
- Extra virgin olive oil: Use the good stuff here; it contributes real flavor to the dressing.
- Fresh herbs: Parsley, basil, chives, and tarragon make the dressing sing; don't use dried, as the flavor completely changes.
- Lemon juice and white wine vinegar: These two work together to brighten the dressing and cut through the richness perfectly.
- Anchovy fillets: Optional but honestly transformative; they disappear into the blend and add a savory depth that makes people ask what your secret ingredient is.
- Garlic clove: Just one, blended into the dressing for a gentle punch of flavor.
- Green and purple cabbage: The combination of both gives you color contrast and a mix of textures, from tender to slightly crisp.
- Shredded carrots: They add sweetness and a pop of color that makes the slaw visually interesting.
- Green onions and radishes: These bring freshness and a slight bite that keeps the dish from feeling too creamy.
- Fresh cilantro: A half cup stirred into the slaw adds an herbal brightness that ties everything together.
Instructions
- Get your grill hot:
- Preheat your grill or grill pan to medium-high heat for about five minutes so it's actually hot when the chicken hits it. This is what gives you those beautiful grill marks and keeps the chicken from sticking.
- 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. Place them on the hot grill and resist the urge to move them around; let each side cook undisturbed for six to seven minutes until you hear a satisfying sizzle and can see golden marks forming. Once the juices run clear when you pierce the thickest part, pull them off and let them rest on a cutting board for five minutes before slicing.
- Blend your dressing:
- While the chicken is cooking, add mayonnaise, sour cream, olive oil, all your herbs, lemon juice, vinegar, the garlic clove, and anchovies if using to a blender. Pulse until you get a smooth, vibrant green sauce, then taste it and adjust with more salt or lemon juice if needed.
- Prepare the slaw base:
- In a large bowl, toss together the shredded green and purple cabbage, carrots, green onions, radishes, and cilantro, mixing them so the colors distribute evenly throughout.
- Dress and toss:
- Pour your green goddess dressing over the cabbage mixture and toss everything together with your hands or two spoons until every piece of vegetable is coated. The slaw will look glossy and herbaceous when you're done.
- Plate and serve:
- Divide the dressed slaw among your plates, creating a bed for the sliced chicken to sit on top. Serve immediately so the cabbage stays crisp and the flavors are at their brightest.
Save I served this to my family on a warm evening when nobody felt like having anything heavy, and my teenage nephew actually asked for the recipe. That's the moment I knew this dish had staying power, because teenagers are notoriously suspicious of anything green.
Building Flavor Layers
The genius of this dish is that it works on multiple levels. The dressing provides creaminess and herbaceous brightness, the raw vegetables offer crunch and slight bitterness, and the grilled chicken brings warm, savory protein that ties it all together. Each component matters, and they're designed to work as a team rather than overshadow each other. This is why people often ask what makes it taste so balanced and restaurant-quality when the technique is actually quite straightforward.
Making It Your Own
One of the best things about this recipe is how flexible it is without losing its identity. I've made it with grilled shrimp when I had chicken in the freezer, and I've served it alongside roasted tofu for vegetarian friends. The dressing stays the star, and whatever protein you choose just becomes a vehicle for it. The slaw itself welcomes additions too; I've thrown in sliced avocado right before serving, sprinkled toasted pumpkin seeds for crunch, and once tossed in some thinly sliced fennel when I had it on hand.
Pairing and Serving Suggestions
This feels like a complete meal on its own, but I love serving it alongside crusty bread to soak up the dressing, or with grilled corn in summer. It pairs beautifully with a crisp white wine like Sauvignon Blanc, and because it's gluten-free as written, it works for just about any dietary preference. For a casual gathering, I'll make the dressing and prep all the vegetables in advance, then assemble everything just before guests arrive so it feels fresh and bright.
- Keep extra dressing on the side for people who want more herbaceous goodness.
- Serve chilled if you're preparing it ahead, but let it sit at room temperature for ten minutes before eating so the flavors open up.
- Leftovers actually get better after a day as the flavors meld, though the cabbage softens a bit.
Save This recipe has become my answer to the question of what to make when I want something that feels effortless but tastes like I actually know what I'm doing in the kitchen. It's one of those dishes that quietly earns its place in your regular rotation because it consistently delivers flavor, nutrition, and the kind of satisfaction that keeps people coming back.
Common Questions
- → What is the best way to grill the chicken for this dish?
Preheat the grill to medium-high heat, lightly oil the chicken breasts, and season with salt, pepper, and garlic powder. Grill for 6–7 minutes per side until juices run clear, then let rest before slicing.
- → Can I substitute the anchovies in the dressing?
Yes, anchovies are optional and can be omitted for a milder flavor or replaced with capers for a similar savory depth.
- → How do I make this dish vegetarian?
Simply omit the grilled chicken or substitute it with grilled tofu to maintain a satisfying, protein-rich element.
- → What fresh herbs are used in the green goddess dressing?
A blend of parsley, basil, chives, and tarragon creates the vibrant herbaceous flavor of the creamy dressing.
- → How can I add extra texture to the slaw?
Add sliced avocado or toasted seeds like pumpkin or sunflower seeds to introduce creamy or crunchy textures.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free but always check labels to confirm the absence of hidden gluten.