Save to Pinterest There's something about a bright green dressing that makes you want to eat better without feeling like you're sacrificing anything. I discovered green goddess dressing at a farmers market stand years ago—the vendor was ladling it over crunchy cabbage and handing out samples, and I was sold immediately. Now when summer heat makes heavy meals feel impossible, this is what I reach for: crisp, cool, and topped with warm grilled chicken that somehow makes the whole thing feel like a real meal instead of just side dishes piled together.
I made this for a potluck last July when a friend asked everyone to bring something that wouldn't wilt in the heat, and I watched people come back for thirds. The bright green color alone gets people curious, but it's the herb-forward dressing that keeps them coming back—there's an herbaceousness to it that feels fancy without requiring any real technique.
Ingredients
- Boneless, skinless chicken breasts: Pounding them to an even thickness helps them cook evenly and grill faster without drying out.
- Olive oil: Use extra virgin for the dressing where you'll taste it, regular for the chicken so it doesn't burn.
- Kosher salt and black pepper: These simple seasonings let everything else shine instead of competing.
- Mayonnaise and sour cream: The mayo gives richness while sour cream keeps it from feeling heavy and adds tang.
- Fresh herbs: This is where the magic happens—parsley, basil, chives, and tarragon create that herbaceous depth that makes people ask what's in it.
- Lemon juice and white wine vinegar: The acid keeps the dressing from feeling cloying and brightens every bite.
- Anchovies (optional): Don't skip them unless you have to; they dissolve completely and add umami that makes the whole thing taste more sophisticated.
- Garlic clove: One is plenty since it's raw and will be blended throughout.
- Green and purple cabbage: The color combination looks beautiful, and purple cabbage adds a subtle sweetness.
- Carrots, green onions, and radishes: Each adds its own crunch and brightness to keep the slaw from feeling one-note.
- Fresh cilantro: Adds a final herbaceous layer that ties everything together.
Instructions
- Fire up the grill:
- Preheat to medium-high heat—you want it hot enough that water beads and sizzles on the grate. This ensures good sear marks and keeps the chicken from sticking.
- Prepare the chicken:
- Pat the breasts completely dry with paper towels, then rub generously with olive oil, salt, pepper, and garlic powder. Moisture is the enemy of browning, so don't skip the drying step.
- Grill with confidence:
- Place chicken on hot grill and leave it alone for 6–7 minutes; resist the urge to poke at it. Flip once and cook another 6–7 minutes until the internal temperature reaches 165°F and juices run clear. Let it rest for 5 minutes off heat before slicing so juices redistribute.
- Make the dressing magic:
- While chicken cooks, combine mayonnaise, sour cream, olive oil, herbs, lemon juice, vinegar, anchovies if using, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and brilliant green, then taste and adjust seasoning—you may need more lemon or salt depending on your herbs.
- Build the slaw:
- Toss together green and purple cabbage, carrots, green onions, radishes, and cilantro in a large bowl. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated and glistening.
- Plate and serve:
- Divide slaw among plates and top each with sliced grilled chicken. Serve immediately while the chicken is still warm and the cabbage is at its crispest.
Save to Pinterest What started as a practical weeknight dinner has become something I make whenever I want to feel like I'm doing something good for myself without actually feeling virtuous about it. That's the real magic of this dish—it feels celebratory and easy at the same time.
The Art of Grilling Chicken Perfectly
Grilled chicken is one of those techniques that seems straightforward until you've ruined it a few times. The key is understanding that chicken keeps cooking even after you pull it off the heat, so pulling it at 160°F and letting it rest gets you to a perfect 165°F. I learned this the hard way by cutting into plenty of gray, overcooked chicken before I figured out that resting time is non-negotiable. Medium-high heat also matters—too hot and the outside burns before the inside cooks, too cool and you get steamed chicken with no browning.
Why Fresh Herbs Make All the Difference
The difference between a good green goddess dressing and an exceptional one comes down to the herbs you use. I started making this with just parsley because that's what I had, and it was fine but flat. Adding basil, chives, and tarragon transforms it into something that tastes bright and complex without any identifiable single flavor. Fresh herbs have oils and delicate compounds that dry herbs simply can't replicate, and when they're blended into a creamy dressing they contribute an herbaceousness that people notice immediately.
Make-Ahead Strategy and Variations
This dish works beautifully for meal prep because the components keep well separately and actually taste better when assembled a few hours ahead—the dressing soaks into the cabbage and everything melds together. The slaw can sit in the dressing for up to 8 hours, and the grilled chicken keeps refrigerated for 3–4 days. For vegetarian versions, grilled tofu or chickpeas work well, and adding sliced avocado or toasted seeds elevates the texture profile.
- Grill the chicken earlier in the day and serve it cold over the slaw for a lighter warm-weather approach.
- The green goddess dressing is excellent on roasted vegetables, grain bowls, or even as a dip for crudités.
- Don't stress about perfect herb proportions—use what you have and adjust the ratios to your taste.
Save to Pinterest This is the kind of meal that reminds you why cooking at home feels like a small luxury. Enjoy it warm or at room temperature, and don't be surprised if you're making it again before the week is through.
Recipe FAQs
- → How do I prepare the green goddess dressing?
Blend mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, anchovies (optional), garlic, salt, and pepper until smooth and vibrant green.
- → What is the best way to grill the chicken breasts?
Pat the chicken dry, rub with olive oil, salt, pepper, and garlic powder, then grill over medium-high heat for 6–7 minutes per side until juices run clear.
- → Can the dish be adapted for vegetarians?
Yes, you can omit the chicken or substitute it with grilled tofu for a vegetarian option without compromising flavor.
- → What types of cabbage are used in the slaw?
Both finely shredded green and purple cabbage are combined to add color, texture, and freshness to the slaw.
- → Are anchovies required in the dressing?
Anchovies add depth and umami but can be omitted for a milder, anchovy-free dressing variant.