Green Goddess Nugget Salad (Print View)

Crunchy nuggets atop a fresh cabbage mix with creamy Green Goddess dressing in a vibrant, satisfying salad.

# Components:

→ 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

# Preparation Steps:

01 - Set the air fryer to 400°F and allow it to reach temperature.
02 - Place nuggets in a single layer inside the air fryer basket, mist lightly with cooking spray. Air fry for 10 to 12 minutes, flipping halfway through, until nuggets are golden and crisp. Allow to cool slightly, then cut into bite-sized pieces.
03 - In a large mixing bowl, combine shredded green cabbage, chopped romaine lettuce, diced cucumber, sliced sugar snap peas, sliced green onions, chopped parsley, and chopped basil.
04 - In a blender or food processor, blend Greek yogurt, mayonnaise, parsley leaves, 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 Green Goddess dressing over the salad mixture and toss until all ingredients are evenly coated.
06 - Top the dressed salad with warm chicken nugget pieces and serve immediately.

# Expert Advice:

01 -
  • It feels fancy and fresh but requires zero fancy cooking skills, just an air fryer and a sharp knife.
  • The contrast between warm, crunchy nuggets and cool, herbaceous dressing is genuinely addictive.
  • It's flexible enough to adapt to what you have on hand, yet comes together in under 35 minutes.
02 -
  • If you make the dressing more than an hour ahead, it'll darken slightly and lose some brightness—make it just before you eat if you can.
  • Don't skip blending the dressing; a chunky version tastes totally different and won't coat the salad the way a smooth one does.
03 -
  • Buy the best frozen nuggets you can find—they're the star here, so don't grab the cheapest box; your taste buds will know the difference.
  • Finely shred your cabbage by hand or use a mandoline so you get thin, delicate strands that actually absorb the dressing instead of staying tough and resistant.
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