Save to Pinterest There's a particular afternoon I'll never forget when my neighbor handed me a jar of fresh basil from her garden, insisting I try making a proper green goddess dressing. I'd always played it safe with vinaigrettes, but something about that vibrant handful of herbs changed everything. That first bite of this slaw, dressed in that creamy green sauce and topped with warm grilled chicken, felt like discovering a secret handshake to summer eating. It was lighter than I expected but somehow more satisfying, the kind of meal that made me feel good about what I was putting on the plate.
I made this for friends at a backyard gathering last summer, and I still remember my sister asking for the recipe before she'd even finished her plate. What struck me wasn't just that everyone loved it, but how it became the centerpiece of the table rather than just another side dish. Something about mixing all those colors and textures, then watching people dig in with genuine enthusiasm, made me realize this wasn't just a recipe I'd stumbled onto—it was something I'd keep coming back to.
Ingredients
- Boneless, skinless chicken breasts (2 large): Pound them gently to an even thickness so they cook through without drying out; this small step changes everything.
- Olive oil: Use good olive oil for the dressing where you'll actually taste it; save the regular stuff for rubbing the chicken.
- Kosher salt and black pepper: Season the chicken generously before it hits the grill, and don't skip the final taste-check on the dressing.
- Garlic powder: A light dusting on the chicken gives you a gentle backdrop that won't overpower the herbs in the dressing.
- Mayonnaise and sour cream: These create that creamy base that makes the dressing feel indulgent without being heavy.
- Fresh herbs (parsley, basil, chives, tarragon): Use whatever looks freshest at your market; this flexibility is what makes the recipe feel alive and seasonal.
- Lemon juice and white wine vinegar: These add brightness that cuts through the richness and keeps everything feeling fresh.
- Anchovy fillets (optional): I was skeptical too, but they dissolve into the background and add a savory depth you can't quite name—no fishy taste, I promise.
- Green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro: The textural variety here is what makes every bite interesting; don't skimp on any of them.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high heat, letting it warm up fully so you get those beautiful golden marks on the chicken. This usually takes 5 minutes while you're prepping everything else.
- Prepare and season the chicken:
- Pat your chicken dry with paper towels, then rub it all over with olive oil, salt, pepper, and a light sprinkle of garlic powder. The dryness matters more than you'd think—it's what gives you a proper sear.
- Grill the chicken:
- Place the chicken on the hot grill and let it sit for 6 to 7 minutes without moving it around—that's the secret to those perfect char marks. Flip once and grill the other side for another 6 to 7 minutes until the juices run clear when you pierce the thickest part.
- Rest and slice:
- Remove the chicken to a cutting board and let it rest for 5 minutes; this keeps it juicy instead of letting all those good juices escape when you slice it. Once rested, slice it thinly on a slight angle so it looks restaurant-quality.
- Blend the dressing:
- While the chicken's on the grill, combine your mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, vinegar, anchovies if using, and garlic clove in a blender. Blend until it's completely smooth and a gorgeous bright green, then taste it and adjust the salt or lemon to your preference.
- Assemble the slaw:
- In a large bowl, toss together your shredded green and purple cabbage, carrots, green onions, radishes, and cilantro. Pour that vibrant dressing over top and toss everything together until every piece is coated with the creamy green goodness.
- Plate and serve:
- Divide the slaw among your plates, then top each portion with the warm sliced chicken. Serve right away so the chicken is still warm against the cool, crisp slaw.
Save to Pinterest There's a moment right when you spoon that warm chicken onto the cool slaw and everything starts to mingle together that reminds me why I cook in the first place. It's not fancy or complicated, but it feels like taking care of people in the most genuine way possible.
The Green Goddess Legacy
Green goddess dressing has this interesting history of showing up on California lunch menus in the 1950s, and while we don't need to get precious about it, there's something nice about understanding that this bright, herbaceous sauce came from home cooks experimenting with what they had on hand. When I make it now, I feel connected to that spirit of using whatever fresh herbs look good that week and not worrying too much about perfection. The beauty of this dressing is that it's forgiving—basil-heavy one week, tarragon-forward the next—and it always tastes like something you made with intention.
Playing With The Recipe
The foundation here is solid, but this is genuinely a recipe that invites experimentation in the best way. Swap out the chicken for grilled salmon or shrimp if that's what's calling to you, or go vegetarian and use marinated grilled tofu or thick slices of grilled vegetables. I've made this with arugula mixed into the cabbage, added sliced avocado on top, and once even topped it with crispy chickpeas for extra crunch. The dressing is the real star, so whatever you put it on will taste good.
Storage and Make-Ahead Strategy
This dish is one of those that feels meant to be eaten right away, but life happens and sometimes you need it to work with your schedule. The slaw vegetables can be prepped and stored in an airtight container for up to a day, and the dressing keeps in the fridge for a solid 24 hours. Grill your chicken fresh when you're ready to eat, slice it, and assemble everything right then for the best texture and temperature contrast.
- If you're meal-prepping, keep the slaw and dressing separate from the chicken until you're ready to eat so the cabbage stays crisp.
- The dressing is actually excellent on grain bowls, roasted vegetables, or even torn bread the next day, so make extra if you want an excuse to use it again.
- Leftover chicken (if there is any) makes an excellent cold addition to a different salad later in the week.
Save to Pinterest This meal sits in that perfect space between feeling indulgent and leaving you genuinely satisfied, the kind of dinner that reminds you why you love cooking. Make it when you want to feel good about what you're eating and when you want people to actually want to be at your table.
Common Recipe Questions
- → How do I prepare the green goddess dressing?
Blend mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, anchovy fillets (optional), garlic, salt, and pepper until smooth and vibrant green.
- → What’s the best way to cook the chicken breasts?
Rub chicken with olive oil, salt, pepper, and garlic powder, then grill over medium-high heat for 6–7 minutes per side until fully cooked and juices run clear.
- → Can this dish be made vegetarian?
Yes, you can omit the chicken or substitute it with grilled tofu for a vegetarian variation.
- → What ingredients add texture to the slaw?
Finely shredded cabbage, carrots, thinly sliced green onions and radishes, plus chopped cilantro all contribute to a crisp, fresh texture.
- → Are anchovies necessary in the dressing?
Anchovies add depth and umami to the dressing but can be omitted for a milder flavor without impacting the creaminess.
- → How can I add extra flavor and texture to this dish?
Try adding sliced avocado or toasted seeds on top for additional creaminess and crunch.