Green Goddess Nugget Salad (Print Version)

A fresh, crunchy combination of air-fried nuggets, cabbage, greens, and creamy herb dressing for a light meal.

# What You'll Need:

→ Chicken Nuggets

01 - 16 frozen chicken nuggets
02 - Cooking spray

→ Salad

03 - 4 cups green cabbage, finely shredded
04 - 1 cup romaine lettuce, chopped
05 - 1 cup cucumber, diced
06 - 1 cup sugar snap peas, thinly sliced
07 - ½ cup green onions, thinly sliced
08 - ¼ cup fresh parsley, chopped
09 - ¼ cup fresh basil, chopped

→ Green Goddess Dressing

10 - ½ cup Greek yogurt
11 - ¼ cup mayonnaise
12 - ¼ cup fresh parsley leaves
13 - ¼ cup fresh basil leaves
14 - 2 tablespoons fresh chives
15 - 2 tablespoons lemon juice
16 - 2 teaspoons white wine vinegar
17 - 1 clove garlic
18 - 2 anchovy fillets (optional)
19 - ¼ teaspoon salt
20 - ¼ teaspoon black pepper

# How to Make It:

01 - Preheat the air fryer to 400°F.
02 - Arrange chicken nuggets in a single layer in the air fryer basket; spray lightly with cooking spray. Air fry for 10 to 12 minutes, turning halfway through, until golden and crisp. Allow to cool slightly, then cut into bite-sized pieces.
03 - Combine shredded cabbage, romaine lettuce, diced cucumber, sliced sugar snap peas, green onions, parsley, and basil in a large mixing bowl.
04 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley leaves, basil leaves, chives, lemon juice, white wine vinegar, garlic, anchovy fillets if using, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
05 - Pour the dressing over the salad base and toss thoroughly to coat all ingredients evenly.
06 - Top the dressed salad with the warm nugget pieces. Serve immediately.

# Additional Tips::

01 -
  • It's ready in 35 minutes, making it perfect for weeknight dinners when you're tired but not willing to sacrifice flavor.
  • The contrast between warm nuggets and chilled greens with that herbaceous dressing creates a satisfying texture play that keeps you coming back.
  • You can customize it endlessly—vegetarian nuggets, different greens, add avocado if you're feeling indulgent.
02 -
  • Don't make the dressing too far in advance because the herbs can darken and the flavor becomes muted—make it within an hour of serving or it loses its bright, fresh personality.
  • The salad and dressing can live separately in the fridge for up to 24 hours, but toss them together just before serving or your salad will weep and lose its crunch.
03 -
  • Keep your blender or food processor running for an extra 30 seconds after the dressing looks smooth—there's always a tiny bit more blending that makes the texture even silkier and the color even more vibrant.
  • If anchovies intimidate you, leave them out the first time, then add one next time and taste the difference—they're your secret weapon for depth, not fishiness.
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