Bright, tangy cabbage salad blended with herbs and creamy dressing, crowned with tender grilled chicken.
# 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 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 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
# Step-by-Step Guide:
01 - Preheat the grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry and rub evenly with olive oil, kosher salt, black pepper, and garlic powder. Grill for 6–7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - Combine mayonnaise, sour cream, extra virgin olive oil, fresh herbs, lemon juice, white wine vinegar, optional anchovy fillets, garlic clove, kosher salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Adjust seasoning to taste.
04 - Combine green cabbage, purple cabbage, shredded carrots, green onions, radishes, and cilantro in a large mixing bowl.
05 - Pour green goddess dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
06 - Divide the dressed slaw among individual plates and top each serving with sliced grilled chicken. Serve immediately, garnished with extra fresh herbs if desired.
