Pin It There's something about the smell of herbs hitting hot oil that makes me feel like I'm actually cooking something, you know? Years ago, a friend brought over this green goddess dressing she'd made from scratch, and I watched her blend it right there in my kitchen—the herbs turning the whole thing this impossible, luminous green. I got a little obsessed. Now I make it for everything, but over grilled chicken with cabbage? That's when it finally clicked into place.
I made this for a summer dinner party where someone casually mentioned they didn't feel great, and halfway through eating they actually smiled—just sat there, quiet, enjoying food again. That's when I realized how much of cooking is about more than just flavor.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you real substance without feeling heavy, and they cook through quickly if you pound them slightly first, though I usually skip that step.
- Olive oil: Use good extra virgin for the dressing, but regular for the grill—it handles heat better and won't smoke up your kitchen.
- Kosher salt and black pepper: Season the chicken generously; it's one of those moments where your instinct should be trusted over timidity.
- Garlic powder: A half teaspoon on the chicken before grilling builds a subtle undertone without overwhelming anything.
- Mayonnaise and sour cream: The foundation of the dressing's creaminess; don't substitute with Greek yogurt if you can help it, the texture needs this exact balance.
- Fresh herbs: Parsley, basil, chives, tarragon mixed together—a full cup seems excessive until you see how the blender tames them into something silky.
- Lemon juice and white wine vinegar: These wake everything up; the vinegar gives the dressing backbone so it doesn't taste one-note.
- Anchovy fillets: Optional, but they're the invisible umami that makes people ask what your secret is, even if they can't taste fish directly.
- Green cabbage: Four cups finely shredded becomes tender as it sits in the dressing, almost wilting slightly, which is exactly what you want.
- Purple cabbage: One cup adds color and a subtle sweetness that balances the dressing's richness.
- Carrots, green onions, radishes, and cilantro: These bring texture and freshness that keeps everything from feeling heavy, each one earning its place.
Instructions
- Get your grill ready:
- Preheat to medium-high heat, and if you're using a grill pan inside, you'll know it's hot enough when a drop of water skitters across the surface. This takes about five minutes, and it's worth waiting for instead of rushing it.
- Season and sear the chicken:
- Pat your chicken breasts completely dry—water is the enemy of a good crust—then rub them with olive oil, kosher salt, black pepper, and garlic powder. They'll hit that grill and you'll hear the satisfying sizzle that tells you you've got the heat right; grill for six to seven minutes per side, then rest them for five minutes before slicing thin.
- Blend the dressing while chicken cooks:
- Combine mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, vinegar, garlic, salt, and pepper in a blender or food processor, along with anchovy fillets if you're using them. Blend until it's smooth and that vibrant green color emerges—it should look like spring in a bowl.
- Prep your slaw vegetables:
- While everything's cooking, shred your green and purple cabbage finely, shred carrots, thinly slice green onions and radishes, and chop fresh cilantro. The finer you shred the cabbage, the better it absorbs the dressing.
- Bring it all together:
- Toss the cabbage mixture with the dressing in a large bowl until evenly coated, then divide among plates and top each portion with sliced grilled chicken. Taste the dressing before you commit to it fully; sometimes you'll find it needs one more squeeze of lemon.
Pin It The first time someone asked me to make this again, I knew I'd made something worth remembering. It's become the dish I reach for when I want to feel like I'm taking care of people without making them feel fussed over.
When to Serve This
This works year-round but feels most right on warm evenings when you want something satisfying without the weight of a heavy meal. I've made it for everything from casual weeknight dinners to actual dinner parties, and it never feels out of place—it's dressed up enough to feel intentional, but casual enough that no one expects you to have spent hours on it.
Variations Worth Trying
If vegetarian guests are coming, grilled tofu soaks up the dressing beautifully and actually tastes better than you'd expect, holding onto flavors in a way that surprises people. The dressing itself is endlessly adaptable—I've made it with mostly basil when that's what I had, swapped the vinegar for sherry, or left the anchovies out entirely and added a pinch of Dijon mustard instead for brightness.
Small Changes That Matter
Sliced avocado on top is never wrong, and toasted sunflower or pumpkin seeds add a textural surprise that feels like you planned something clever. Cold leftover chicken works here too, so it's a perfect way to use up grilled chicken from the night before, which makes it even more of a weeknight workhorse than it already is.
- Blend the dressing until it's completely smooth and vibrant—any little flecks of herb should be completely incorporated.
- Taste the dressing for salt and acid before you pour it on the slaw; this is your final seasoning check and it matters.
- Serve immediately or chill before serving, but don't hold it too long or the cabbage loses its textural snap.
Pin It This dish has become the one I make when I want to feel like I'm nourishing someone, and somehow it always tastes better than it should. That's the real magic of it.
Recipe FAQs
- → What herbs are used in the green goddess dressing?
The dressing features fresh parsley, basil, chives, tarragon, and mixed herbs blended with lemon juice and olive oil for a vibrant flavor.
- → Can the grilled chicken be substituted?
Yes, for a vegetarian alternative, grilled tofu can be used instead of chicken while maintaining the dish's texture and protein content.
- → Is the green goddess dressing gluten-free?
Yes, all dressing ingredients are naturally gluten-free, but always check labels to ensure no hidden additives contain gluten.
- → How is the cabbage prepared for the slaw?
The green and purple cabbages are finely shredded to create a crisp base that mixes well with the other fresh vegetables and dressing.
- → Are anchovies necessary in the dressing?
Anchovies add authentic depth and umami, but they are optional and can be omitted for a milder flavor without compromising the dressing’s creaminess.