Pin to Board There's something about a perfectly charred chicken breast hitting a bed of crisp, herbaceous slaw that makes summer feel like it's actually happening. I stumbled onto this combination during one of those nights when I'd grabbed random greens from the farmer's market and somehow ended up with way too many fresh herbs. Instead of letting them wilt in the crisper drawer, I threw them into a blender with mayo and sour cream, and the color alone made me want to keep tasting. The slaw came together almost by accident, but once I topped it with some grilled chicken I'd seasoned on a whim, I understood why this flavor combination has stayed in my rotation ever since.
I made this for my friend who'd been living off takeout salads for way too long, and watching her face when she tasted that first bite of creamy green goddess dressing against the crunch of fresh cabbage felt like I'd discovered something she'd been missing. She asked for the recipe immediately, which almost never happens, and now it's her go-to when she wants to feel like she's got her life together in the kitchen.
Ingredients
- Boneless, skinless chicken breasts (2 large): The blank canvas here—thick enough to stay juicy through grilling but thin enough to cook quickly and evenly.
- Olive oil (2 tablespoons for chicken, plus 2 for dressing): Good quality oil makes a noticeable difference in both the char on the chicken and the silky mouthfeel of the dressing.
- Kosher salt and black pepper: The chicken's only other seasoning besides garlic powder, so don't skimp on seasoning it properly before it hits the grill.
- Garlic powder (½ teaspoon): Adds subtle depth without overpowering the fresh herbs to come.
- Mayonnaise and sour cream (½ cup each): The creamy base that holds everything together and makes the dressing cling to every shred of cabbage.
- Fresh herbs (1 cup mixed—parsley, basil, chives, tarragon): This is where the magic lives, so use what looks freshest at your market; basil alone works beautifully if that's what you have.
- Lemon juice and white wine vinegar: These keep the dressing bright and prevent it from feeling heavy, even with all the cream.
- Anchovies (2 fillets, optional): They dissolve completely into umami depth that no one will taste directly but everyone will notice is missing if you skip them.
- Garlic clove (1, peeled): Fresh garlic punches differently than powder, giving the dressing a gentle warmth.
- Green and purple cabbage (4 cups and 1 cup): The purple adds color and slight sweetness; together they give you texture that stays crisp even after dressing.
- Shredded carrots (1 cup): Just enough sweetness to balance the herbaceous dressing without making it taste like dessert.
- Green onions, radishes, and cilantro (½ cup each, plus ½ cup): These keep everything feeling fresh and add their own individual personalities to the slaw.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high until you can hold your hand about 3 inches above it for only a few seconds. The heat needs to be aggressive enough to create real char marks and seal in the juices.
- Season and grill the chicken:
- Pat your chicken breasts dry with paper towels—this is the step that determines whether you get a beautiful crust or a steamed, pale surface. Rub them generously with olive oil, kosher salt, pepper, and garlic powder, then place them on the grill for 6 to 7 minutes per side, resisting the urge to move them around constantly. You want those grill marks and the slight char that happens when protein meets hot metal.
- Blend the goddess dressing:
- While the chicken is cooking, throw mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, vinegar, garlic, anchovies if using, salt, and pepper into your blender or food processor. Pulse until the dressing is smooth and an almost supernatural shade of green—if it looks dull, taste it; you might need a squeeze more lemon or a pinch more salt to brighten it.
- Build the slaw base:
- In a large bowl, toss together green cabbage, purple cabbage, shredded carrots, sliced green onions, radishes, and cilantro. At this point it's just a pile of raw vegetables, but trust the process.
- Dress and toss:
- Pour your vibrant green dressing over the cabbage mixture and toss everything together until every strand is coated and glistening. The slaw should taste bright, creamy, and alive.
- Assemble and serve:
- Let your grilled chicken rest for 5 minutes, then slice it thinly. Divide the dressed slaw among serving plates and top each portion with warm sliced chicken. Serve right away, with extra herbs scattered over the top if you're feeling generous.
Pin to Board The first time someone told me they'd made this for meal prep and actually looked forward to eating the same lunch four days in a row, I realized it had crossed over from just being tasty to being genuinely useful in someone's life. That might sound like a small thing, but in the kitchen, it means everything.
Making the Dressing Your Own
The green goddess dressing is forgiving enough that you can play around with what herbs you have on hand—dill and mint work beautifully if you don't have tarragon, and cilantro can carry the whole thing if that's your preference. The anchovies are genuinely optional, but they add a savory undertone that makes people pause mid-bite and ask what's in there. If you're making this vegetarian, skip them entirely and lean harder on the lemon juice and a pinch of salt to compensate for that umami depth.
Variations and Add-Ons
Sliced avocado is an obvious addition if you've got one ripe enough to use, and it transforms the dish from light to more luxurious. Toasted seeds—sunflower, pumpkin, or sesame—add a nutty crunch that keeps things interesting on the second bite. Even a handful of croutons or crispy chickpeas could work if you wanted to make it more substantial.
Pairing and Storage
A crisp white wine like Sauvignon Blanc is the obvious choice, but honestly this works beautifully as a standalone meal. If you've got leftover slaw without the chicken, it keeps for a couple of days in the fridge, though the vegetables will gradually soften as the dressing breaks them down.
- Make the dressing ahead but dress the slaw just before eating.
- Leftover chicken can be shredded and tossed back in for a quick lunch the next day.
- This scales beautifully for a crowd—just multiply the quantities and the assembly takes the same amount of time.
Pin to Board There's something deeply satisfying about a dish this straightforward that still tastes like you did something special in the kitchen. I hope this becomes one of those recipes you make without thinking, the one that shows up on the table on the nights when you want something light but real.
Common Questions
- → How do I prepare the green goddess dressing?
Combine mayonnaise, sour cream, extra virgin olive oil, fresh herbs, lemon juice, white wine vinegar, anchovies (optional), garlic, salt, and pepper in a blender. Blend until smooth and vibrant green.
- → What’s the best way to grill the chicken?
Preheat grill to medium-high. Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill 6–7 minutes per side until juices run clear, then rest before slicing thinly.
- → Can I make this dish vegetarian?
Yes, omit the chicken or replace it with grilled tofu for a vegetarian option that complements the slaw and dressing well.
- → What ingredients provide the crunch in the slaw?
Shredded green and purple cabbage, shredded carrots, sliced green onions, radishes, and fresh cilantro contribute to the crisp texture.
- → Are anchovies mandatory in the dressing?
No, anchovies add depth and umami but can be omitted for a milder dressing without changing the overall flavor profile significantly.