Pin It There's something about the smell of chicken hitting a hot grill that makes you stop what you're doing. One afternoon, I was trying to figure out what to do with a bunch of fresh herbs that were threatening to wilt in the crisper drawer, and I ended up making this green goddess dressing almost by accident—blending everything that seemed promising into something unexpectedly silky and bright. The slaw came together naturally after that, and when I topped it with the grilled chicken, it felt like the kind of meal that tastes better than it should for being so simple.
I made this for friends who were tired of the usual barbecue rotation, and I watched their faces light up when they realized it was actually good—not just healthy-good, but genuinely delicious. Someone asked for the dressing recipe before they'd even finished eating, which is always a sign you've done something right.
Ingredients
- Boneless, skinless chicken breasts (2 large): Pound them gently to an even thickness so they cook at the same rate and stay juicy through to the edges.
- Olive oil (3 tablespoons total): Use the good stuff for the dressing if you can, and a lighter oil for the grill.
- Kosher salt and black pepper: These aren't background players—they're what makes the chicken taste like itself.
- Garlic powder (½ teaspoon): A small amount on the chicken adds a subtle warmth without overpowering the herbs in the slaw.
- Mayonnaise (½ cup): The creamy backbone of the dressing, so use real mayo if you can.
- Sour cream (½ cup): Adds tang and helps the dressing cling to the cabbage.
- Fresh herbs (1 cup mixed): Parsley, basil, chives, and tarragon all work, but don't use dried—the whole point is the brightness.
- Lemon juice (2 tablespoons) and white wine vinegar (1 tablespoon): These keep the dressing from tasting heavy and add a gentle acid that wakes everything up.
- Anchovy fillets (2, optional): If you use them, they disappear into the background but leave behind a savory depth that makes people ask what makes the dressing taste so good.
- Garlic clove (1): Raw garlic in the dressing should be small and fresh—old garlic can turn bitter.
- Green cabbage (4 cups shredded): The main event, and worth buying a quarter head so you get really fresh, crisp leaves.
- Purple cabbage (1 cup shredded): This adds color and a slightly sweeter, earthier note than green.
- Carrots (1 cup shredded): Raw carrots have a natural sweetness that balances the herbs.
- Green onions (½ cup sliced) and radishes (½ cup sliced): Fresh, peppery crunch that keeps the slaw interesting.
- Fresh cilantro (½ cup chopped): One more layer of herbal brightness woven throughout.
Instructions
- Set your grill to medium-high and get it hot:
- You want to hear that sizzle when the chicken hits the grates, which means the grill is ready and the chicken will cook fast enough to stay tender.
- Dry and season the chicken:
- Pat the breasts dry with paper towels, rub them generously with olive oil, then season with salt, pepper, and garlic powder. Don't skip the drying step—moisture is the enemy of good browning.
- Grill the chicken until golden and cooked through:
- Place it on the grill and resist the urge to move it around. Six to seven minutes on each side should do it, depending on thickness. You'll know it's ready when the internal temperature hits 165°F or the juices run clear when you poke the thickest part.
- Let the chicken rest while you make the dressing:
- Five minutes might not sound like much, but it lets the juices redistribute so every bite stays moist. While you're waiting, toss your herbs, mayo, sour cream, lemon juice, vinegar, anchovy (if using), and garlic into a blender or food processor.
- Blend the dressing until completely smooth:
- Run it until it's the color of spring grass and there are no flecks of herb left, then taste and add more salt or lemon if it needs it. If it's too thick, thin it slightly with cold water or a bit more olive oil.
- Shred and combine all the slaw vegetables:
- In a big bowl, toss together the green and purple cabbage, carrots, green onions, radishes, and cilantro. The vegetables are sturdy enough that you can do this a little ahead without them getting soggy.
- Dress the slaw and get it coated:
- Pour the green goddess dressing over the vegetables and toss everything together until every piece is covered in that bright, creamy green. Taste it and add more seasoning if needed.
- Slice the chicken and plate it all:
- Slice the rested chicken against the grain into thin pieces. Divide the slaw among four plates or bowls, then arrange the chicken on top. The warmth of the chicken contrasts beautifully with the cool, refreshing slaw.
Pin It There was a moment when I plated this for the first time and realized I'd accidentally made something that felt elegant without being fussy, and that's when I knew it would become a regular thing. It's the kind of dish that makes you feel like you're eating well without any of the effort being visible.
Building Flavor in the Green Goddess Dressing
The dressing is where all the magic lives, so it's worth understanding what each ingredient is doing. The mayo and sour cream create the creamy base, but it's the combination of herbs, lemon juice, vinegar, and that tiny hint of anchovy that makes people pause mid-bite and actually pay attention. The herbs should be fresh and tender—if you've got parsley, basil, and chives, you're already most of the way there. Some people skip the anchovy thinking it will taste fishy, but it doesn't—it just adds a savory depth that makes you want another bite.
Why This Works as a Main Course
Cabbage slaw is usually a side dish, but with grilled chicken on top and a dressing this good, it becomes satisfying in its own right. The cool crispness of the vegetables against the warm, tender chicken creates a textural contrast that keeps you interested, and the herbaceous dressing ties everything together without feeling heavy. You leave the table satisfied, not stuffed, which is becoming harder and harder to find in main dishes.
Making It Your Own
This recipe is a starting point, and there are a hundred ways to adjust it without losing what makes it special. If you have other fresh herbs in your garden, use them—tarragon, dill, even mint work beautifully in the dressing. For the slaw itself, feel free to add whatever fresh vegetables appeal to you, keeping in mind that anything you add should have a similar crunch level to the cabbage.
- If you want more substance, top the slaw with sliced avocado or a handful of toasted sunflower seeds.
- For a vegetarian version, grill thick slices of tofu or hearty vegetables like halloumi or portobello mushrooms instead of chicken.
- Make a double batch of dressing and use the extra on grilled fish, roasted vegetables, or even as a dip for crudités.
Pin It This is the kind of meal that reminds you why you started cooking in the first place—simple, fresh, and undeniably good. Every element pulls its weight, and nothing feels like it's trying too hard.
Recipe FAQs
- → What herbs are used in the green goddess dressing?
The dressing combines fresh parsley, basil, chives, tarragon, and mixed herbs for a vibrant, aromatic flavor.
- → How should the chicken be cooked for this dish?
Chicken breasts are rubbed with olive oil, salt, pepper, and garlic powder, then grilled over medium-high heat until cooked through and juicy.
- → Can the anchovies in the dressing be omitted?
Yes, anchovies are optional and can be excluded for a milder dressing without losing the creamy texture.
- → What vegetables add crunch to the slaw?
Shredded green and purple cabbage, shredded carrots, sliced green onions, radishes, and fresh cilantro contribute to the crisp texture.
- → Is this dish suitable for gluten-free diets?
The ingredients used are gluten-free, but always verify labels to ensure no hidden gluten sources.
- → Any suggestions to add extra texture?
Adding sliced avocado or toasted seeds can provide additional creamy or crunchy elements to the salad.