Pin it I threw this together on a Tuesday night when my fridge was half-empty and I needed something that felt like summer. The cabbage was left over from tacos, the herbs were wilting in the crisper, and I had chicken breasts I'd forgotten to marinate. What came out was this bright, crunchy, almost too-pretty-to-eat bowl that my partner declared better than anything we'd ordered out in weeks. Now it's my go-to when I want to feel like I have my life together without actually spending an hour in the kitchen.
The first time I made this for friends, I panicked because I'd never used anchovies before and was convinced the whole dressing would taste like the ocean. I stood at the counter debating whether to use them, finally tossed them in, and when everyone asked for the recipe I realized that tiny salty punch was the whole reason it worked. Sometimes the ingredients that scare you are exactly what make a dish unforgettable.
Ingredients
- Boneless, skinless chicken breasts: I flatten mine with a mallet so they cook evenly and don't dry out, a lesson learned after too many rubbery dinners.
- Olive oil for chicken: Don't skip this step, it creates a golden crust on the grill and keeps the meat juicy instead of sad and pale.
- Kosher salt and black pepper: I use more than I think I need because underseasoned chicken is a crime, and you can always taste as you go.
- Garlic powder: Fresh garlic burns too easily on the grill, so this gives you that flavor without the char.
- Mayonnaise: The base of the dressing, use the good stuff if you can because it really does make a difference in creaminess.
- Sour cream: This adds tang and keeps the dressing from being too heavy, plus it helps the herbs blend into something silky.
- Fresh herbs: I use whatever looks good at the store, but parsley and basil are non-negotiable for that bright green color.
- Lemon juice: Freshly squeezed is the only way, bottled lemon juice tastes like regret and compromise.
- White wine vinegar: A little acidity cuts through the richness and wakes up the whole bowl.
- Anchovy fillets: Optional but transformative, they dissolve into the dressing and add a savory depth you can't quite name.
- Garlic clove: One is plenty, raw garlic is potent and you don't want it to overpower the herbs.
- Green and purple cabbage: Shred it as thin as you can, the finer it is the better it holds the dressing without getting soggy.
- Shredded carrots: They add sweetness and color, I buy them pre-shredded when I'm feeling lazy and no one has ever noticed.
- Green onions: Slice them on a diagonal because it looks fancier and they distribute more evenly through the slaw.
- Radishes: They give a peppery bite and a satisfying crunch that makes every forkful interesting.
- Fresh cilantro: I know some people taste soap, but for the rest of us it adds a freshness that ties everything together.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat, you want it hot enough that water droplets sizzle and evaporate immediately. Oil the grates lightly so the chicken doesn't stick and tear when you flip it.
- Prep and grill the chicken:
- Pat the chicken breasts completely dry with paper towels, then rub them all over with olive oil, salt, pepper, and garlic powder. Grill for 6 to 7 minutes per side without moving them too much, you want those beautiful char marks, then let them rest for 5 minutes before slicing so the juices don't run out all over your cutting board.
- Blend the green goddess dressing:
- Toss the mayonnaise, sour cream, olive oil, herbs, lemon juice, vinegar, anchovies if using, garlic, salt, and pepper into a blender or food processor. Blend until it's completely smooth and the color is that gorgeous bright green, then taste it and add more salt or lemon if it needs a little boost.
- Combine the slaw vegetables:
- In a large bowl, mix together the green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro. Use your hands to toss it if you want, it's faster and more fun than a spoon.
- Dress and toss:
- Pour the dressing over the cabbage mixture and toss everything together until every shred is coated. Don't be shy with the dressing, this isn't the time to hold back.
- Plate and serve:
- Divide the dressed slaw among four plates or bowls, then top each portion with slices of the warm grilled chicken. Finish with a sprinkle of extra herbs or a crack of black pepper if you're feeling fancy.
Pin it I made this for a picnic last summer and packed it in a big mason jar, slaw on the bottom and chicken on top, and it held up perfectly for hours without getting watery. My friend who claims she doesn't like cabbage ate two servings and texted me the next day asking if I'd bring it to her birthday. That's when I knew this recipe was a keeper, when it converts the skeptics and makes people rethink vegetables entirely.
Make It Your Own
If you want to skip the chicken, grilled tofu works beautifully, just press it well and marinate it in the same oil and spices. I've also used shrimp when I wanted something a little fancier, and it took less than five minutes to cook. Some nights I'll add sliced avocado or a handful of toasted sunflower seeds for extra richness and crunch, and it becomes a completely different meal every time.
Storing and Serving Tips
The dressing keeps in the fridge for up to five days in an airtight container, and honestly it gets better after a day when the flavors have had time to settle. I like to keep the slaw and chicken separate if I'm meal prepping, then toss everything together right before eating so the cabbage stays crisp. Leftovers are great stuffed into a wrap or piled onto toast with a fried egg on top, which sounds weird but trust me.
Pairing and Serving Suggestions
This pairs incredibly well with a cold crisp Sauvignon Blanc or even a light beer if wine isn't your thing. I've served it alongside grilled corn, crusty bread, or just a handful of crackers and it always feels like a complete meal. It's also one of those dishes that works for lunch, dinner, or even a fancy brunch if you're trying to impress someone.
- Add a squeeze of lime and some tortilla chips for a Tex-Mex twist.
- Serve it in lettuce cups for a low-carb option that feels a little more special.
- Double the dressing recipe and use the extra as a dip for raw veggies or drizzled over grilled fish.
Pin it This is the kind of recipe that makes you feel like a capable, confident cook even on days when you're winging it. It's fresh, it's satisfying, and it never fails to make dinner feel like an occasion.
Recipe FAQ
- → How do I grill chicken breasts evenly?
Preheat the grill to medium-high heat and cook chicken breasts for 6–7 minutes per side. Let them rest before slicing to keep juices sealed.
- → Can I make the dressing without anchovies?
Yes, omitting anchovies softens the dressing’s flavor but keeps it creamy and fresh with herbs and lemon.
- → What can I substitute for chicken for a vegetarian option?
Grilled tofu works well as a protein substitute, providing texture and absorbing the dressing’s flavors.
- → How can I add extra texture to this dish?
Try adding sliced avocado or toasted seeds like pumpkin or sunflower seeds for crunch and richness.
- → Is this dish gluten-free?
Yes, all ingredients as listed are gluten-free, but always confirm ingredient labels to ensure no hidden gluten.