Green Goddess Cabbage Slaw

# What You'll Need:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts

02 - 2 tablespoons olive oil

03 - 1 teaspoon kosher salt

04 - ½ teaspoon ground black pepper

05 - ½ teaspoon garlic powder

→ Green Goddess Dressing

06 - ½ cup mayonnaise

07 - ½ 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 - ½ teaspoon kosher salt

15 - ¼ teaspoon ground black pepper

→ Cabbage Slaw

16 - 4 cups finely shredded green cabbage

17 - 1 cup finely shredded purple cabbage

18 - 1 cup shredded carrots

19 - ½ cup thinly sliced green onions

20 - ½ cup thinly sliced radishes

21 - ½ cup chopped fresh cilantro

# Method Steps:

01 - Preheat grill or grill pan to medium-high heat. Pat chicken breasts dry and rub evenly with olive oil, kosher salt, black pepper, and garlic powder.

02 - Grill chicken for 6 to 7 minutes on each side, until internal temperature reaches 74°C (165°F) and juices run clear. Remove from grill and allow to rest for 5 minutes before slicing thinly.

03 - Combine mayonnaise, sour cream, extra virgin olive oil, fresh herbs, lemon juice, white wine vinegar, anchovy fillets (if using), garlic, kosher salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Adjust seasoning to taste.

04 - In a large bowl, mix shredded green and purple cabbage, carrots, green onions, radishes, and cilantro.

05 - Pour the green goddess dressing over the cabbage mixture and toss thoroughly to coat evenly.

06 - Divide the slaw evenly among four plates and top each with sliced grilled chicken. Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -

The dressing tastes gourmet but comes together in under five minutes, and the color is almost too beautiful to eat.
Grilled chicken stays tender and juicy on top of cool, crisp cabbage, so you get that perfect temperature contrast.
It's naturally gluten-free and feels light enough for a warm evening but filling enough that nobody's hungry an hour later.

02 -

If your dressing ends up too thick, add a tablespoon of water or lemon juice at a time until it reaches the consistency you like; thick dressing is the number one reason this dish gets boring.
The chicken tastes best served warm on cool slaw, so don't let it sit too long after slicing, and don't refrigerate everything together ahead of time or the magic disappears.

03 -