Save I discovered this salad by accident on a Tuesday afternoon when I had a craving for something warm and crispy but didn't want to eat heavy. My air fryer was calling to me, and I had a fridge full of greens that needed rescuing. The combination of golden, salty nuggets with cool, crunchy vegetables and that silky green goddess dressing felt like a small revelation—the kind of meal that makes you wonder why you haven't been doing this all along.
I made this for my sister last month when she swung by unannounced, and watching her eyes light up when she saw the bowl was worth every minute of chopping. She said it tasted like a salad that actually knew how to have fun, and I think that's exactly right. There's something about serving something this vibrant and fresh that makes everyone at the table feel a little bit lighter.
Ingredients
- 16 frozen chicken nuggets: Use whatever quality you trust—store brand works fine, but the better they are, the better your salad will taste since they're the star. Plant-based versions work beautifully too if that's your preference.
- Cooking spray: Just a light coat keeps them from sticking and helps them crisp up evenly in the air fryer.
- 4 cups green cabbage, finely shredded: This is your foundation—it stays crunchy no matter how long it sits, which is why cabbage makes a better base than delicate lettuces alone.
- 1 cup romaine lettuce, chopped: Adds a tender contrast to the cabbage's sturdy crunch.
- 1 cup cucumber, diced: For freshness and that light, clean bite that makes everything taste summery.
- 1 cup sugar snap peas, thinly sliced: These add natural sweetness and a delicate snap that plays beautifully with the creamy dressing.
- 1/2 cup green onions, thinly sliced: Don't skip these—they bring an oniony brightness that lifts the whole dish.
- 1/4 cup fresh parsley, chopped: Fresh herbs are non-negotiable here; dried won't give you that lively flavor.
- 1/4 cup fresh basil, chopped: This is what makes the salad feel fancy without any actual fussing.
- 1/2 cup Greek yogurt: The base of the dressing and your secret weapon for creaminess without heaviness.
- 1/4 cup mayonnaise: Gives the dressing richness and helps it cling to every leaf.
- 1/4 cup fresh parsley leaves: More parsley for the dressing because this is where all that green goddess magic happens.
- 1/4 cup fresh basil leaves: The dressing needs as much herbal goodness as the salad itself.
- 2 tablespoons fresh chives: These add a whisper of onion flavor that's more delicate than the green onions in the salad.
- 2 tablespoons lemon juice: This is your brightness and your acid—taste it before serving because you might want more.
- 2 teaspoons white wine vinegar: A small amount keeps the dressing from feeling too rich or mayo-heavy.
- 1 clove garlic: Just one, raw, because it gets blended and becomes assertive in a good way.
- 2 anchovy fillets (optional): I know, I know—but they dissolve completely and add a savory depth you can't quite place. Your vegetarian friends can skip these without guilt.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: Always taste before serving and adjust to your preference.
Instructions
- Get your air fryer ready:
- Heat it to 400°F (200°C) while you prepare everything else. This takes about 3-5 minutes and makes a difference in how crispy your nuggets get.
- Crisp up the nuggets:
- Arrange them in a single layer in the basket without crowding, give them a light spray of cooking spray, and cook for 10-12 minutes, stirring halfway through. They should be golden and make a satisfying crunch sound when you bite into one. Let them cool just slightly before cutting into bite-sized pieces if needed.
- Build the salad bed:
- Toss your shredded cabbage, romaine, cucumber, sugar snap peas, green onions, parsley, and basil together in a large bowl. The salad can actually sit like this for a few minutes without getting soggy because of the sturdy cabbage base.
- Make the green goddess magic:
- Add Greek yogurt, mayo, fresh parsley, basil, chives, lemon juice, vinegar, garlic, and anchovies (if using) to your blender or food processor. Blend until smooth and completely creamy—you want no flecks of herb visible. Taste it and adjust the salt, pepper, or lemon juice until it sings.
- Bring it together:
- Pour the dressing over your salad base and toss everything until every leaf is coated. This is when the dish transforms from components into something unified and whole.
- Finish and serve:
- Top with the warm nugget pieces and get it to the table immediately so the contrast between temperatures and textures is at its peak.
Pin it There's a moment right after you toss everything together, when the green dressing coats each piece of cabbage and the nuggets are still warm enough to send up a little steam—that's when you know you've made something special. It's the kind of meal that feels indulgent but leaves you feeling energized instead of sluggish.
Why This Salad Works
The viral salad trend taught us something real: that salads don't have to be boring, and that texture contrast is everything. This version respects that lesson while keeping things achievable on a random weeknight. The air fryer gives you crispy nuggets without deep frying, the cabbage gives you stability and crunch, and the dressing brings it all together with herbaceous sophistication. It's not complicated, but it feels like it should be.
Building Your Own Version
Once you make this once, you'll start seeing possibilities everywhere. Different greens, different proteins, adjusting the herbs to what you have on hand—this salad wants to be personalized. I've made it with plant-based nuggets for my vegetarian friends, added sliced radishes for extra peppery bite, and once threw in some shredded carrots just because I had them. Each version felt completely valid, and that's the kind of recipe I keep coming back to.
Make-Ahead Magic and Pairing Ideas
This salad lives beautifully in your meal prep routine because the components keep separately longer than you'd expect. The dressing can sit in a jar for up to a day, the chopped vegetables can hang out for about 12 hours, and the nuggets can be cooked ahead and reheated gently in the air fryer for a few minutes. Serve it alongside something crisp and light—a Sauvignon Blanc if you're having wine, or sparkling water with lemon slices if you're keeping it simple. It's equally at home at a casual lunch or a dinner party where you want to look like you tried without spending hours in the kitchen.
- Prep all your vegetables the night before and store them separately in the fridge for a seamless assembly.
- If you're making this for a crowd, double the dressing recipe because everyone always wants more of the green goddess magic.
- Don't skip the brief cooling time after air frying—it ensures the nuggets stay crispy instead of steaming themselves back to softness.
Pin it This salad has become my answer to the question "what should we make for dinner when we want something that tastes good but feels fresh?" It's proof that simplicity and flavor aren't mutually exclusive, and that sometimes the best meals come from happy accidents and an open fridge.
Frequently Asked Questions
- → How can I make the dish vegetarian?
Use plant-based nuggets and omit anchovies from the dressing to keep it vegetarian-friendly without losing flavor.
- → What is the best way to cook the nuggets for crispiness?
Air frying the nuggets at 400°F for 10-12 minutes, turning halfway, ensures a golden, crispy texture.
- → Can I prepare the salad ahead of time?
Yes, prepare the salad and dressing separately and combine right before serving to maintain freshness.
- → Are there gluten-free options available?
Choose gluten-free nuggets to accommodate gluten sensitivities while maintaining the dish's texture.
- → What ingredients provide the creaminess in the dressing?
Greek yogurt, mayonnaise, and fresh herbs blend to create a creamy, herbaceous dressing with bright lemon and vinegar notes.