Save There's something about the smell of herbs hitting hot oil that stops me mid-thought every time. Last summer, I was chopping basil and parsley so frantically I almost missed my friend calling from the porch, but the second that green goddess dressing started spinning in the blender, I knew this dish was going to be the one we'd actually finish. The grill was already smoking, chicken waiting, and suddenly an ordinary Tuesday afternoon turned into something we'd talk about for weeks.
I made this for my sister who had just started saying she wanted to eat lighter, and watching her go back for seconds while complaining about a diet she hadn't actually committed to yet made me laugh. The slaw was so crisp it snapped between your teeth, the dressing clung to every cabbage strand, and the chicken was practically melting. She texted me the recipe request three days later.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you real substance without pretense, and they cook evenly if you pound them to an even thickness first.
- Olive oil: Use your decent stuff for the dressing, the regular kind for the chicken so you're not wasting the good bottle on heat.
- Kosher salt and black pepper: These wake up the chicken before it hits the grill, seasoning from the inside out.
- Garlic powder: A small amount here creates a subtle backdrop that doesn't scream.
- Mayonnaise and sour cream: Together they make the dressing creamy without being heavy, and sour cream keeps things bright.
- Fresh herbs (parsley, basil, chives, tarragon): Use whatever looks vibrant at the market, but mix them so no single flavor overpowers the others.
- Lemon juice and white wine vinegar: The acid is what makes this green, not food coloring, and it cuts through the richness perfectly.
- Anchovy fillets: Optional but honestly transformative if you're not scared of them, they add a savory depth that makes people ask what the secret ingredient is.
- Green and purple cabbage: The purple adds visual drama and a slightly different texture when shredded fine.
- Carrots, green onions, radishes, and cilantro: Every one of these brings crunch or freshness, nothing here is decorative.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high, which means you can hold your hand near the grates for maybe two seconds before it gets too hot. This takes longer than you think, so start now.
- Season and oil the chicken:
- Pat your breasts completely dry with paper towels because water is the enemy of a good crust. Rub them generously with olive oil and season both sides with salt, pepper, and garlic powder until it looks like it might be too much, then it's probably right.
- Grill with presence:
- Place chicken on hot grates and resist the urge to move it around, giving each side 6 to 7 minutes without fussing. You'll know it's done when the juices run clear and the internal temperature hits 165 degrees if you're checking, or just cut into the thickest part to peek.
- Rest before slicing:
- Let that chicken sit for at least five minutes off heat so the juices redistribute and don't run all over your plate. This step feels wasted until you taste the difference it makes.
- Blend the green goddess:
- Combine mayonnaise, sour cream, olive oil, all your herbs, lemon juice, vinegar, anchovies if you're using them, garlic, salt, and pepper in a blender or food processor. Blend until smooth and completely green, stopping to taste and adjust the salt or lemon juice because everyone's herbs are slightly different.
- Build the slaw:
- Toss together your shredded green and purple cabbage, carrots, green onions, radishes, and cilantro in a bowl big enough that everything has room to move around.
- Dress and toss:
- Pour the green goddess dressing over the cabbage and toss everything together until every strand is coated and glistening. This is where the magic happens.
- Plate and serve:
- Divide the slaw among your plates, top each portion with sliced grilled chicken, and serve immediately while everything is still at its crispest and best.
Save There was a moment when my friend took that first bite and just went quiet, the kind of quiet where you know something clicked. She was the kind of person who picked through salads, and she was actually eating this with intention, not just making it disappear to be polite.
The Green Goddess Moment
Green goddess dressing became this thing in my kitchen after I realized it wasn't just for cabbage, it was for grilled fish, hard-boiled eggs, roasted vegetables, even spread on toast with leftovers. The anchovies terrified me at first until someone mentioned they're basically the umami backbone that makes everything taste mysteriously better, and now I add them without thinking twice. Once you taste what they do, you understand why restaurants use them as their secret weapon.
Grilling the Chicken Right
The thing about grilled chicken is it seems like it should be forgiving but it absolutely isn't, one minute too long and you've got something tough and dry. I learned to use the same thermometer I use for baking because my eyes are terrible at judging doneness, and that 165-degree mark became my safety net. Now I grill chicken confidently instead of anxiously cutting into it five times to check.
Making It Your Own
This dish is a canvas if you want it to be, I've made it with tofu for vegetarian friends and nobody felt like they were missing anything because the dressing and the slaw carry the whole plate. Avocado slices on top add richness, toasted seeds add crunch, and honestly you could swap any of the vegetables for whatever looks good that day. The structure stays the same even when you change the details.
- Try swapping tarragon for dill if that's what you have, or go heavy on basil if you're in summer mode.
- Toast some pumpkin or sunflower seeds and scatter them on top for texture that sticks around.
- If you can't grill, a hot cast iron skillet works nearly as well and makes less smoke.
Save This is the kind of recipe that tastes like restaurant-quality effort but asks so little of you, and that's exactly why it's become a regular thing in my kitchen. Every time I make it, someone asks for the recipe or wants me to make it again next week.
Recipe FAQ Section
- → How do I ensure the chicken remains juicy when grilling?
Pat the chicken dry before seasoning and grill over medium-high heat for 6–7 minutes per side without pressing it. Let it rest 5 minutes before slicing to retain juices.
- → Can the green goddess dressing be made ahead?
Yes, the dressing can be prepared in advance and stored covered in the refrigerator for up to 2 days to deepen the flavors.
- → What can I substitute if I want a vegetarian option?
Replace grilled chicken with grilled tofu or additional roasted vegetables for a satisfying plant-based version.
- → Is anchovy in the dressing necessary?
Anchovies add depth and umami but can be omitted or replaced with capers for a milder taste without losing brightness.
- → How should I prepare vegetables for best texture?
Finely shred cabbage and carrots and thinly slice green onions and radishes to create a mix of crunch and tenderness when combined.