Save I discovered this salad on a Tuesday afternoon when my air fryer arrived and I was determined to use it for something beyond the obvious. While scrolling through my phone at lunch, I stumbled on a picture of golden nuggets glistening over bright green vegetables, and something clicked—why was I treating nuggets like a guilty pleasure when they could be the hero of a real meal? That evening, I threw together what I had in the fridge and made the first version, tossing warm nuggets into a shower of fresh herbs and creamy dressing. It tasted like comfort and brightness at the same time, and I've been making it ever since.
My roommate walked into the kitchen while I was tossing this together and asked what smelled so good—it was just the basil hitting the warm nuggets, but somehow it felt fancy. She grabbed a fork without asking and ate straight from the bowl, and I knew I'd found something special. Now whenever I make it, I always set aside a little extra dressing because people inevitably want to drizzle more on.
Ingredients
- Frozen chicken nuggets: Use whatever brand you trust; I've found that thicker, premium ones hold up better to the air fryer and get crispier on the outside.
- Green cabbage: Shred it as finely as you can manage—thin ribbons absorb the dressing beautifully and feel delicate rather than heavy.
- Romaine lettuce: This gives structure to the salad and won't wilt the moment it meets the dressing.
- Cucumber: Dice it fairly small so it distributes evenly throughout, adding brightness in every bite.
- Sugar snap peas: These are sweet and crunchy raw, and they're worth seeking out fresh rather than frozen.
- Green onions: Slice them thin, right up to where the white starts to turn pale, so you get maximum onion flavor without overwhelming heat.
- Fresh parsley and basil: These aren't decoration—they're the backbone of both the salad and the dressing, so don't skimp.
- Greek yogurt: It keeps the dressing light without making it taste thin or watery.
- Mayonnaise: A little adds richness and helps bind the dressing; this isn't a full-mayo situation.
- Lemon juice and white wine vinegar: Together they brighten everything and keep the dressing from tasting flat.
- Anchovy fillets: They dissolve into the dressing entirely and add depth you won't recognize as fish—completely optional, but they do make a difference.
Instructions
- Heat your air fryer:
- Set it to 400°F and let it run for a few minutes. This matters more than you'd think—a properly preheated fryer gives you golden, even nuggets.
- Arrange and spray:
- Lay the nuggets out in a single layer, not overlapping, then give them a very light mist of cooking spray. This is the secret to getting them crispy rather than greasy.
- Fry with a flip:
- Air fry for 10–12 minutes total, shaking the basket or flipping the nuggets halfway through. You're looking for deep golden brown—they'll continue crisping slightly as they cool.
- Prepare the vegetables:
- While the nuggets cook, shred, chop, and slice everything into a large bowl. Handle the herbs gently so they don't bruise.
- Make the dressing:
- Combine Greek yogurt, mayo, fresh herbs, lemon juice, vinegar, minced garlic, anchovies if using, and seasonings in a blender or food processor. Blend until completely smooth and the color is an even, beautiful pale green. Taste it and adjust salt, pepper, or lemon juice as needed.
- Toss and top:
- Pour the dressing over the raw vegetables and toss everything together until well coated. Arrange on a serving bowl or plates, then top with the warm, chopped nugget pieces and serve right away.
Save There's a moment when warm and cool come together on the same plate that feels almost magical—the temperature contrast makes everything taste more alive. This salad became my answer to the question of how to eat well without it feeling like an obligation.
Why Air Frying Changes the Game
An air fryer gives you nuggets that are genuinely crispy without being greasy, which matters when you're serving them over delicate vegetables and a creamy dressing. The high heat and circulating air turn the outside into a golden shell while keeping the inside tender, and there's no oil splatter on your stovetop to clean up afterward. Once you've experienced this version, frozen nuggets stop feeling like a compromise and start feeling like a legitimate protein choice.
Building Flavor with Fresh Herbs
Parsley and basil appear twice in this recipe—in the salad and in the dressing—and that repetition is intentional. Fresh herbs are where the brightness comes from, and they taste completely different depending on whether you're eating them whole or blended into a creamy sauce. The whole leaves add texture and sharp flavor, while the blended herbs create a subtle, almost creamy herbaceousness that makes people ask what's in the dressing. Don't use dried herbs here; they won't give you the same effect.
Flexibility and Add-Ons
This salad is a canvas more than a strict formula, which is part of why I keep making it. Sliced radishes add a peppery bite and extra crunch, avocado brings creaminess if you want more richness, and a handful of sprouts or microgreens feels fancy without requiring extra effort. I've also tried shredded beets for color and crunch, and crispy chickpeas instead of nuggets on vegetarian nights. The dressing works with all of them.
- Thinly sliced radishes or watermelon radishes add peppery heat and visual appeal.
- Ripe avocado slices make it feel more indulgent without changing the flavor balance.
- Leftovers keep for about a day if you store the salad and dressing separately, then combine them right before eating.
Save This is the kind of recipe that feels indulgent because of how good it tastes, not because of what's in it. Make it when you want to feel like you're taking care of yourself.