Pin it There was a Tuesday afternoon when a farmer's market vendor handed me a bunch of herbs so fragrant I had to stop and just breathe it in. Parsley, basil, tarragon all tangled together, and I suddenly understood that green goddess dressing wasn't just creamy and tangy—it was supposed to taste like standing in a garden. That night, I threw together what I had: shredded cabbage, a grilled chicken breast, and that blended herb mixture. It was the kind of meal that felt effortless but tasted like I'd been planning it all week.
I made this for my sister when she was visiting and she sat at the counter watching the grill smoke while I blended the dressing. She said it looked like something from a California restaurant she'd been wanting to try. The best part was when she took that first bite and her whole face just lit up—it was bright, fresh, and nothing like the heavy salads we'd grown up eating.
Ingredients
- Boneless, skinless chicken breasts (2 large): The foundation of this dish; patting them dry before seasoning ensures they sear properly and stay juicy inside.
- Mayonnaise and sour cream: These create the creamy base that coats every strand of cabbage, but don't skip the sour cream or it becomes too heavy.
- Fresh herbs (1 cup mixed): Parsley, basil, chives, and tarragon are the whole point; use what's freshest at your market, and if one is wilting, grab another.
- Green and purple cabbage: The contrast of colors matters as much as the crunch; shred them finely so they soften slightly from the dressing.
- Lemon juice and white wine vinegar: These brighten the dressing and keep everything from tasting dull and mayonnaise-heavy.
- Anchovy fillets (optional): They dissolve completely into the blend and add a savory depth that makes people ask what that subtle something is.
- Carrots, green onions, radishes, and cilantro: Each adds its own texture and flavor layer; don't skip the radishes for that peppery bite.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high until you can feel the heat radiating off it. This usually takes about 5 minutes.
- Season and grill the chicken:
- Pat the chicken breasts completely dry with paper towels, then rub them with olive oil, salt, pepper, and garlic powder. Place them on the hot grill and don't move them around; let them cook 6 to 7 minutes per side until they're golden and the juices run clear when you poke them.
- Make the dressing:
- While the chicken is cooking, combine mayonnaise, sour cream, olive oil, all your fresh herbs, lemon juice, vinegar, anchovies if using, one peeled garlic clove, salt, and pepper into a blender. Blend until it's completely smooth and that vibrant green color emerges.
- Build the slaw:
- In a large bowl, toss together the shredded green and purple cabbage, carrots, green onions, radishes, and cilantro. Pour the dressing over everything and toss until every piece is coated.
- Plate and serve:
- Let the grilled chicken rest for 5 minutes, then slice it thinly. Divide the slaw among plates and top each with the sliced chicken, then taste and adjust seasoning if needed.
Pin it What struck me most about this dish wasn't just how quickly it came together, but how it made me slow down. The smell of herbs in that blender, the sizzle of seasoned chicken hitting the grill, the sound of the knife through radishes—suddenly I was paying attention instead of just cooking on autopilot.
The Green Goddess Moment
Green goddess dressing has a reputation for being restaurant-fancy, but honestly it's one of the easiest sauces to make at home. The secret is not overthinking it; throw your herbs and cream into a blender and let the machine do the work. The color will be pale at first, then suddenly it shifts to this bright, almost luminous green, and that's when you know it's ready.
Why Cabbage Works Here
Cabbage gets a bad reputation from old-school coleslaw recipes drowning in sweet vinegar. But in this dish, the cabbage is actually the canvas. It's sturdy enough to hold up to the creamy dressing without getting soggy, it softens just slightly so it's not all crunch, and its subtle flavor gets a real personality boost from everything piled on top of it. The purple cabbage adds visual drama too, which matters more than people think.
Building Texture and Flavor
This slaw works because it's not one-note. The crispness of radishes plays against the richness of the dressing, the cilantro adds a brightness that cuts through the mayo, and the grilled chicken is there to make it feel like an actual meal instead of a side dish. Every component serves a purpose, nothing is just filler. The other thing about this dish is that it's forgiving; if you don't have tarragon, use more basil; if radishes aren't around, add thinly sliced bell pepper.
- Taste the dressing before you dress the slaw and adjust the lemon juice or salt if it needs it.
- If the dressing sits for more than a few minutes before you use it, the herbs may oxidize and darken slightly, which is fine and doesn't affect the flavor.
- Leftovers keep well in the fridge for a day, though the cabbage will soften; reheat the chicken separately if you'd like it warm.
Pin it This recipe became my go-to when I wanted something that felt special without any actual fuss. It's the kind of dinner that reminds you why you love cooking in the first place.
Recipe FAQs
- → What herbs are used in the green goddess dressing?
The dressing combines fresh parsley, basil, chives, tarragon, and other mixed herbs for a vibrant herbal flavor.
- → How should the chicken be cooked for this dish?
Chicken breasts are rubbed with olive oil and simple seasonings, then grilled over medium-high heat for about 6 to 7 minutes per side until juices run clear.
- → Can the anchovies be omitted from the dressing?
Yes, anchovies are optional and can be left out for a milder flavor without compromising the dressing's creaminess.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making this slaw and grilled chicken a safe choice for gluten-sensitive diners.
- → What are some suggested additions for extra texture?
Adding sliced avocado or toasted seeds can provide additional creaminess and crunch to the dish.
- → How long does the preparation and cooking take?
The entire process takes approximately 35 minutes: 20 minutes for preparation and 15 minutes for grilling the chicken.