Green Goddess Cabbage Slaw (Print Version)

Bright cabbage slaw in creamy herb dressing, finished with tender grilled chicken breast for a wholesome meal.

# Components:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder

→ Green Goddess Dressing

06 - 0.5 cup mayonnaise
07 - 0.5 cup sour cream
08 - 2 tablespoons extra virgin olive oil
09 - 1 cup fresh mixed 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 - 0.5 teaspoon kosher salt
15 - 0.25 teaspoon black pepper

→ Cabbage Slaw

16 - 4 cups finely shredded green cabbage
17 - 1 cup finely shredded purple cabbage
18 - 1 cup shredded carrots
19 - 0.5 cup thinly sliced green onions
20 - 0.5 cup thinly sliced radishes
21 - 0.5 cup chopped fresh cilantro

# Method:

01 - Preheat grill or grill pan to medium-high heat. Pat chicken dry and coat with olive oil, kosher salt, black pepper, and garlic powder.
02 - Cook chicken breasts on grill for 6 to 7 minutes per side until internal temperature reaches 74°C (165°F) and juices run clear. Remove and rest for 5 minutes before slicing thinly.
03 - Combine mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, optional anchovy fillets, garlic, salt, and black pepper in a blender or food processor. Blend until smooth and bright green. Adjust seasoning to taste.
04 - In a large bowl, mix green and purple cabbage, carrots, green onions, radishes, and cilantro evenly.
05 - Pour dressing over the cabbage mixture and toss thoroughly to coat all ingredients.
06 - Place dressed slaw on serving plates and top with sliced grilled chicken. Garnish with extra fresh herbs if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like a California restaurant but takes barely longer than a weeknight scramble.
  • The green goddess dressing is so good you'll find yourself making it just to eat with a spoon.
  • Grilled chicken actually stays juicy and tender, no rubbery dry mess.
  • It's naturally gluten-free and feels indulgent without the heavy feeling afterwards.
02 -
  • If your dressing breaks or looks thin, you likely added the acid too quickly, so blend slower next time and taste as you go.
  • Shred your cabbage just before dressing it or it gets watery and sad, and the dressing will pool at the bottom instead of coating everything.
  • Don't skip resting the chicken, I learned this the hard way by cutting into it immediately and having all the juices escape.
03 -
  • Pound your chicken to even thickness before grilling so it cooks uniformly and you don't end up with one dry end and one raw end.
  • Make the dressing first so the flavors marry while you're dealing with the rest, it only gets better as it sits.
  • If anchovies intimidate you, taste the dressing with and without them, and you'll immediately understand why they belong.
Return