Green Goddess Nugget Salad (Printer View)

Crisp cabbage and greens tossed with creamy herb dressing topped with warm, crunchy nuggets.

# 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 - 1/2 cup green onions, thinly sliced
08 - 1/4 cup fresh parsley, chopped
09 - 1/4 cup fresh basil, chopped

→ Green Goddess Dressing

10 - 1/2 cup Greek yogurt
11 - 1/4 cup mayonnaise
12 - 1/4 cup fresh parsley leaves
13 - 1/4 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 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

# Method Steps:

01 - Preheat the air fryer to 400°F (200°C).
02 - Arrange chicken nuggets in a single layer in the air fryer basket and lightly coat with cooking spray. Air fry for 10 to 12 minutes, turning halfway through, until nuggets are golden and crisp. Allow to cool slightly, then cut into bite-sized pieces.
03 - In a large bowl, combine finely shredded green cabbage, chopped romaine lettuce, diced cucumber, thinly sliced sugar snap peas, green onions, fresh parsley, and fresh basil.
04 - In a blender or food processor, blend Greek yogurt, mayonnaise, fresh parsley leaves, fresh basil leaves, chives, lemon juice, white wine vinegar, garlic, anchovy fillets (if using), salt, and black pepper until smooth. Adjust seasoning to taste.
05 - Pour the prepared dressing over the salad mix and toss thoroughly to evenly coat all ingredients.
06 - Top the dressed salad with warm chicken nugget pieces and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means you can have lunch on the table without feeling rushed.
  • The contrast between crispy nuggets and cool, crunchy vegetables keeps every bite interesting.
  • One salad feeds four people generously, making it perfect for weeknight dinners or bringing to a casual gathering.
02 -
  • Don't dress the salad until you're ready to eat it, or the cabbage will start to soften and lose its satisfying crunch.
  • The dressing thickens slightly as it sits, so if you're making it ahead, store it separately and give it a quick stir with a splash of lemon juice before tossing.
03 -
  • If you don't have a blender or food processor, finely mince the herbs and garlic by hand, then whisk everything together—it takes a few extra minutes but the dressing will still taste wonderful.
  • Make a double batch of the dressing and keep it in the fridge for up to four days; it works beautifully on grain bowls, roasted vegetables, or as a dip for raw snacks.
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