Green Goddess Cabbage Slaw (Print View)

A vibrant cabbage slaw tossed in creamy green goddess dressing topped with tender grilled chicken breast.

# Components:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon garlic powder

→ Green Goddess Dressing

06 - 1/2 cup mayonnaise
07 - 1/2 cup sour cream
08 - 2 tablespoons extra virgin olive oil
09 - 1 cup mixed fresh herbs (parsley, basil, chives, tarragon)
10 - 2 tablespoons lemon juice
11 - 1 tablespoon white wine vinegar
12 - 2 anchovy fillets (optional)
13 - 1 garlic clove, peeled
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon ground black pepper

→ Cabbage Slaw

16 - 4 cups finely shredded green cabbage
17 - 1 cup finely shredded purple cabbage
18 - 1 cup shredded carrots
19 - 1/2 cup thinly sliced green onions
20 - 1/2 cup thinly sliced radishes
21 - 1/2 cup chopped fresh cilantro

# Preparation Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry and rub with olive oil, kosher salt, black pepper, and garlic powder. Grill for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes. Slice thinly.
03 - In a blender or food processor, combine mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, anchovy fillets if using, garlic clove, kosher salt, and black pepper. Blend until smooth and vibrant green. Adjust seasoning to taste.
04 - In a large mixing bowl, combine green cabbage, purple cabbage, shredded carrots, green onions, radishes, and cilantro.
05 - Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.
06 - Divide the dressed slaw among four serving plates and top each with sliced grilled chicken. Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but feels like you've done something elegant.
  • The creamy dressing clings to the cabbage without weighing you down, and the chicken stays incredibly juicy if you nail the timing.
  • It's one of those meals that tastes light but actually fills you up.
02 -
  • Don't skip the resting time on the chicken—those 5 minutes make the difference between juicy and dry.
  • Make the dressing first if you can; the flavors blend better and it gives the herbs time to release their oils.
  • If your dressing seems too thick, thin it with a little more lemon juice or a splash of water rather than more mayo.
03 -
  • Butterfly your chicken breasts to even thickness, or cover them with plastic wrap and gently pound them flat—you'll cut the cooking time and get more even results.
  • If you don't have fresh herbs, this won't be the same dish, so don't try to substitute dried ones; wait until you can get fresh basil and parsley, and it'll be worth the difference.
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