Save Last summer, I was hunting through my garden on one of those humid afternoons when absolutely nothing in the pantry felt right. There were these wild herbs practically cascading over the fence, the cabbage was impossibly fresh, and I'd just bought beautiful chicken breasts from the farmer's market. I threw it all together on a whim—blending those green herbs into something creamy and herbaceous—and it became the meal I made every other week after that. This Green Goddess Cabbage Slaw with Grilled Chicken is that dish, and it tastes like summer deciding to stick around.
I remember serving this at a small dinner party, watching people go back for seconds without asking, suddenly curious about what was in that bright green dressing. Someone asked if it was restaurant food. It wasn't—it was just good ingredients working together, the kind of thing that reminds you why cooking matters.
Ingredients
- Boneless, skinless chicken breasts (2 large): Butterfly them to an even thickness so they cook uniformly and don't dry out on the edges while the center finishes.
- Olive oil (2 tablespoons for chicken, 2 more for dressing): Good oil makes the char better and adds smoothness to the dressing without tasting greasy.
- Kosher salt and black pepper: Season the chicken generously—it's your main protein, so it needs backbone.
- Garlic powder (½ teaspoon): A subtle layer that rounds out the grilled chicken without competing with the fresh herb dressing.
- Mayonnaise and sour cream (½ cup each): The base that makes the dressing creamy; this ratio keeps it rich but not heavy.
- Fresh herbs—parsley, basil, chives, tarragon (1 cup total): Use whatever's fresh; the variety is what makes the goddess dressing actually taste like a garden.
- Lemon juice and white wine vinegar (2 and 1 tablespoon): These brighten everything and keep the dressing from tasting one-note.
- Anchovy fillets (2, optional): If you use them, they dissolve into the dressing and add umami depth without any fishiness—trust the process.
- Garlic clove (1): Fresh and raw in the blender, it cuts through the richness beautifully.
- Green cabbage (4 cups shredded): The backbone of your slaw; shred it thin so it absorbs the dressing and stays tender.
- Purple cabbage (1 cup shredded): More sweetness and visual drama than you'd expect from a vegetable.
- Shredded carrots (1 cup): A subtle sweetness and crunch that balances the creamy dressing.
- Green onions and radishes (½ cup each, thinly sliced): Sharp, fresh notes that keep the whole bowl from feeling too heavy.
- Fresh cilantro (½ cup chopped): An optional but excellent addition for brightness and aromatic lift.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high heat for at least 5 minutes so it's actually hot when the chicken hits it. A screaming hot grill means good char and a juicy interior.
- Season and grill the chicken:
- Pat the chicken dry with paper towels, then rub both sides with olive oil, salt, pepper, and garlic powder. Place them on the grill and resist the urge to move them around—let them sit for 6 to 7 minutes per side until they're golden and cooked through. When you press the thickest part, the juices should run clear, not pink.
- Rest and slice:
- Take the chicken off the heat and let it rest for 5 minutes on a cutting board. This is non-negotiable; it keeps the juices from running all over your plate. Slice it thin against the grain so each piece is tender.
- Blend the goddess dressing:
- While the chicken's resting, combine the mayonnaise, sour cream, olive oil, herbs, lemon juice, vinegar, anchovy fillets if using, and a peeled garlic clove in a blender or food processor. Blend until it's completely smooth and a vibrant pale green. Taste it, adjust the salt and pepper if needed—this is your moment to get it right.
- Build the slaw:
- In a large bowl, toss together the shredded green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro. Pour the green goddess dressing over the raw vegetables and mix thoroughly so every shred gets coated. This is the moment it all comes together.
- Plate and serve:
- Divide the slaw among your plates, then top each portion with sliced grilled chicken. Serve immediately while everything's still cool and fresh, garnishing with a few more herbs if you have them.
Save The first time someone told me this recipe changed how they thought about weeknight dinner, I understood why. It's not complicated, but it feels intentional—like you took time for something good.
Why This Works as a Complete Meal
You've got protein in the chicken, fiber and vitamins in the raw vegetables, and the creamy dressing makes everything feel substantial without being heavy. The acidity from the lemon and vinegar wakes up your palate with each bite, so you never feel stuffed, just satisfied. It's the kind of meal you can eat in the middle of summer without feeling weighed down.
Making It Your Own
This recipe is forgiving. If you don't have tarragon, use more basil. If cilantro isn't your thing, skip it entirely. Some people add avocado slices right before serving, others mix in toasted sunflower seeds for crunch. A friend of mine makes a vegetarian version with grilled tofu marinated in the same spices, and honestly, it's equally good. The framework is solid enough that you can play.
Pairing and Storage
Serve this with a crisp, cold Sauvignon Blanc or even just sparkling water with lemon. If you're making it ahead, keep the slaw and dressing separate until you're ready to plate—the dressing will soften the cabbage if it sits too long, and you want that slight crunch. Leftovers are fine in the fridge for about a day, though the vegetables get a bit softer by then. The real magic is eating it fresh.
- Grill the chicken earlier in the day if it helps your timing, then serve everything at room temperature or cold.
- Double the dressing recipe and use it on roasted vegetables or grilled fish later in the week.
- If using anchovies, rinse them first to dial down the saltiness if you prefer a gentler flavor.
Save This is the kind of recipe that sticks around because it delivers every single time. Make it once, and you'll understand why I keep coming back to it.
Recipe FAQ Section
- → How do I prepare the green goddess dressing?
Blend mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, garlic, salt, pepper, and optional anchovies until smooth and vibrant green.
- → Can I substitute the grilled chicken?
Yes, grilled tofu works well as a vegetarian alternative, maintaining texture and complementing the creamy dressing.
- → What is the best way to grill the chicken breasts?
Rub chicken with olive oil, salt, pepper, and garlic powder, then grill over medium-high heat for 6–7 minutes per side until cooked through.
- → How can I add extra texture to the slaw?
Try adding sliced avocado or toasted seeds like pumpkin or sunflower for a crunchy contrast.
- → Is this dish suitable for gluten-free diets?
Yes, it is naturally gluten-free as prepared, but always check ingredient labels to confirm.