Save There's something about the smell of fresh basil and herbs hitting the grill heat that makes me stop what I'm doing. A few summers ago, I had a friend visiting from out of state, and I wanted to make something that felt bright and seasonal without spending all afternoon in the kitchen. That's when this green goddess slaw came together, almost by accident, and it's been my go-to ever since for those days when you want something that tastes like sunshine.
I'll never forget my sister's face when she took that first bite at a backyard dinner party. She was expecting something ordinary, but the herbaceous, creamy dressing paired with the charred edges of the chicken absolutely won her over. Now whenever she mentions needing to cook something impressive but easy, this is the first thing she asks me to make.
Ingredients
- Chicken Breasts: Two large boneless, skinless breasts are the perfect size for four people, and patting them dry before seasoning is the key to getting a nice golden crust on the grill.
- Olive Oil: Use a regular olive oil for the chicken and something more flavorful for the dressing; the extra virgin really shines in that green goddess base.
- Kosher Salt and Black Pepper: These simple seasonings let the chicken shine without fighting with the bold herbaceous dressing.
- Garlic Powder: A light dusting before grilling adds a subtle savory note that deepens as the chicken cooks.
- Mayonnaise and Sour Cream: The creamy base of the dressing, and using fresh versions from the dairy case makes a noticeable difference in taste.
- Fresh Herbs: Parsley, basil, chives, and tarragon together create that signature green goddess flavor; don't skip any of them if you can help it.
- Lemon Juice and White Wine Vinegar: These acidic components brighten the dressing and keep it from feeling heavy.
- Anchovy Fillets: Optional but worth trying at least once; they dissolve completely and add an umami depth that makes people ask what your secret is.
- Cabbage: Green and purple together give you visual pop and slightly different textures that work beautifully together.
- Carrots, Green Onions, and Radishes: These vegetables add crunch and freshness that keeps the slaw from feeling one-dimensional.
- Fresh Cilantro: A final herbaceous note that ties everything together and gives you an excuse to buy fresh herbs from the farmers market.
Instructions
- Get Your Grill Ready:
- Heat your grill or grill pan to medium-high heat so it's hot enough to leave marks but not so hot that the outside burns before the inside cooks. I usually let mine warm for about five minutes while I prep the chicken.
- Season and Grill the Chicken:
- Pat the chicken breasts dry with paper towels, then rub them generously with olive oil and your salt, pepper, and garlic powder. Lay them on the grill and don't move them for six to seven minutes; you'll hear a gentle sizzle that tells you the crust is forming. Flip once and cook the other side for the same amount of time, watching for clear juices to run from the thickest part.
- Rest and Slice:
- Pull the chicken off the grill and let it rest on a cutting board for five minutes; this keeps the juices inside where they belong. Slice it thinly against the grain so it's tender and easy to eat on top of the slaw.
- Blend Your Dressing:
- While the chicken cooks, combine the mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, vinegar, garlic, and anchovies (if using) in a blender or food processor. Blend until completely smooth and a vibrant, almost neon green, then taste and adjust the salt and pepper to your preference.
- Prep Your Vegetables:
- Shred your green and purple cabbage finely, then add the carrots, green onions, radishes, and cilantro to a large bowl. The finer you shred everything, the more the dressing will coat each piece evenly.
- Toss and Serve:
- Pour the green goddess dressing over your cabbage mixture and toss well, making sure every piece gets coated. Divide among plates and top each serving with a handful of the sliced grilled chicken, then serve right away while the chicken is still warm and the cabbage is still crisp.
Save One afternoon, a friend asked if this salad could feed her new book club, and I realized it's become more than just dinner for me. It's become a way to feed people something that feels special without making them feel like I spent hours fussing in the kitchen.
Variations to Try
If you want to play with this recipe, substituting grilled tofu for chicken works beautifully and gives you a vegetarian main course that's just as satisfying. I've also made it with grilled shrimp when I'm feeling fancy, and the dressing complements seafood as well as it does poultry. One time I added a ripe avocado, sliced and fanned on top, and it was like that final note that made everything feel complete.
Making It Your Own
The herbs in the dressing are flexible too; if tarragon isn't something you have on hand, swap it for dill or extra basil and the dressing will still be delicious. I've learned that the most important thing is using whatever fresh herbs you actually have access to, because a homemade dressing made with what's available is always better than a perfect dressing that requires a special trip to the store. The anchovy is optional, but I'd encourage you to try it at least once in a small batch to see if you like the subtle umami it adds.
Pairing and Storage Ideas
This dish pairs beautifully with a crisp Sauvignon Blanc or a light beer on a warm evening, and the brightness of the dressing means it's equally at home at a casual dinner as it is at a more formal gathering. If you have leftovers, keep the dressing and slaw separate from the chicken and eat them within a day; the slaw will stay crunchy and the chicken will stay tender if you're not mixing them all together beforehand.
- Make the dressing up to two days ahead, and the slaw vegetables can be prepped and stored in the fridge for up to eight hours before you dress them.
- If you're cooking for a crowd, grill all your chicken at once and let it cool slightly before slicing, which actually makes it easier to handle.
- Toasted seeds like sunflower or pumpkin seeds add a wonderful crunch and are a great last-minute garnish if you want a little extra texture.
Save This green goddess slaw is the kind of meal that makes you feel like you're taking care of yourself and the people you're feeding at the same time. It's become my answer to those nights when I want something that tastes effortless and alive.
Common Questions
- → What herbs are used in the green goddess dressing?
The dressing features fresh parsley, basil, chives, tarragon, and mixed herbs blended to a vibrant green.
- → How should the chicken be prepared for this dish?
Chicken breasts are rubbed with olive oil, salt, pepper, and garlic powder, then grilled over medium-high heat until juices run clear and cooked through.
- → Can this dish be made vegetarian?
Yes, omit the chicken or substitute grilled tofu to keep the dish vegetarian without compromising flavor.
- → Are anchovies necessary in the dressing?
Anchovies add depth and umami to the dressing but can be omitted for a milder taste without losing overall flavor.
- → What vegetables make up the cabbage slaw base?
The slaw combines finely shredded green and purple cabbage, shredded carrots, sliced green onions, radishes, and chopped cilantro for color and texture.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free and can be adapted for vegetarians by omitting meat and optionally excluding anchovies in the dressing.