Save to Pinterest I stumbled onto this salad by accident one Tuesday when my air fryer had just arrived and I was determined to justify the counter space it was taking up. I had a bag of frozen chicken nuggets, some cabbage that needed using, and a vague memory of seeing something called Green Goddess dressing somewhere online. What started as a "let me just throw things together" moment turned into something I've been making almost weekly ever since—it's that perfect collision of nostalgic comfort food and actually feeling like you're eating something vibrant and alive.
My partner took one bite and asked why I'd never made this before, which honestly stung a little because I'd only discovered it myself three days earlier. But that's the thing about this salad—it feels like a keeper from the moment it hits the table. It's become my go-to dish when I want to feel like I'm taking care of people without the stress, and it somehow works for both the friend who's on a health kick and the one who just wants something delicious.
Ingredients
- Frozen chicken nuggets (16 pieces): Use whatever brand you trust—there's genuine freedom here, and honestly, the air fryer makes even the budget ones taste crispy and golden.
- Green cabbage (4 cups, finely shredded): This is your salad's foundation and it should have some personality; don't be afraid to shred it thin enough to almost see through it.
- Romaine lettuce (1 cup, chopped): Adds a second layer of crunch that keeps things interesting bite after bite.
- Cucumber (1 cup, diced): The cool, watery element that balances all the richness from the dressing and the nuggets.
- Sugar snap peas (1 cup, thinly sliced): These bring an almost sweet pop that surprises people in the best way.
- Green onions (1/2 cup, thinly sliced): The onion bite is what makes this feel fancy instead of ordinary.
- Fresh parsley (1/4 cup, chopped): Not just decoration—it's doing real flavor work both in the salad and the dressing.
- Fresh basil (1/4 cup, chopped): This is your green goddess moment right here; it makes everything feel alive.
- Greek yogurt (1/2 cup): Creamy, tangy base that doesn't feel heavy the way mayo alone would.
- Mayonnaise (1/4 cup): Yes, alongside the yogurt—this is the secret to the dressing tasting luxurious.
- Fresh parsley leaves (1/4 cup): Double parsley because the dressing needs to taste like you're eating fresh herbs, not just mayo.
- Fresh basil leaves (1/4 cup): Same theory—basil is carrying the whole vibe here.
- Fresh chives (2 tablespoons): A subtle onion whisper that ties everything together.
- Lemon juice (2 tablespoons): Brightness and balance; don't skip this or the dressing tastes flat.
- White wine vinegar (2 teaspoons): The tiny bit of sharp that makes you keep reaching for more salad.
- Garlic (1 clove): One is enough; garlic in dressing has a way of getting louder as it sits.
- Anchovy fillets (2, optional): If you use them, nobody will know they're there but everyone will taste something impossibly delicious; I've learned to trust this even though I used to be skeptical.
- Salt and black pepper (1/4 teaspoon each): Season as you go; you'll likely need more than this.
Instructions
- Fire up the air fryer and get those nuggets golden:
- Preheat to 400°F and arrange your nuggets in a single layer—don't overlap them or they won't get crispy where they touch. Give them a light spray of cooking spray and let them cook for 10 to 12 minutes, shaking the basket halfway through, until they're golden brown and the outsides are making that satisfying crunch sound.
- Build your salad foundation:
- While the nuggets are crisping up, toss your shredded cabbage, romaine, cucumber, sugar snap peas, green onions, parsley, and basil into a large bowl. Use your hands if you want; there's something nice about feeling the salad come together.
- Make the Green Goddess magic:
- Throw the yogurt, mayo, parsley, basil, chives, lemon juice, vinegar, garlic, and anchovies (if using) into a blender or food processor and blend until it's completely smooth and that gorgeous pale green color. This usually takes about a minute; you're looking for no visible herb pieces.
- Dress and toss:
- Pour that dressing over your greens and use salad tongs or your hands to toss everything until every piece of cabbage has a coating of that creamy goodness. This is important—haphazard tossing leaves dry spots.
- Top and serve immediately:
- Chop those warm nuggets into bite-sized pieces and scatter them over the top of your dressed salad. Serve right away while the nuggets are still warm and the greens are still crisp.
Save to Pinterest There's this moment, usually around the third or fourth bite, when someone stops and asks what's in the dressing because it tastes like something from a restaurant but also like it belongs on a weeknight table. That's when I know I've made the right call with this salad.
The Air Fryer Advantage
The air fryer was honestly the piece of equipment that made this salad happen for me. Those frozen nuggets come out tasting crispy on the outside and tender inside in a way that oven-baking never quite delivers, and they're ready in the time it takes to chop your vegetables. If you don't have an air fryer, you can absolutely oven-bake them at 400°F for about 15 to 18 minutes, but you might miss some of that satisfying crispness that makes the texture work so well against the soft, creamy dressing.
Make-Ahead and Storage Strategy
I've learned the hard way that this salad is best when assembled close to serving time, but that doesn't mean you can't prep ahead. Chop all your vegetables and store them separately in the fridge, make your dressing in the morning, and keep the nuggets in an airtight container. When you're ready to eat, it comes together in maybe three minutes total. If you do end up with leftovers (which is rare), store the components separately and the salad will keep for a day, though the cabbage softens and the nuggets lose their crispness.
Customization Ideas
This is the kind of salad that actually gets better when you make it your own. Slice some avocado over the top if you want extra creaminess, scatter some thinly shaved radish for more crunch, or add a handful of toasted seeds if you're feeling it. For a vegetarian version, plant-based nuggets work beautifully, and just skip the anchovies in the dressing—you'll want to boost the other seasonings slightly to compensate. You could also swap the dressing base for mayo mixed with a dairy-free yogurt, and it'll still taste genuinely good.
- Avocado or radish add textural complexity without changing the flavor balance.
- Toasted sunflower or pumpkin seeds bring a warm nuttiness that plays well with the green goddess theme.
- A squeeze of fresh lemon juice right at the table gives you one last brightness moment.
Save to Pinterest This salad has become my answer to "what should we make for dinner" on nights when I want something that feels both comforting and actually good for me. It's become proof that simple ingredients done well, with a little creativity, can feel special.
Common Recipe Questions
- → What’s the best way to get nuggets crispy?
Air frying at 400°F for 10-12 minutes, turning halfway, ensures golden, crisp nuggets without excess oil.
- → Can the dressing be made vegan?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives and omit anchovies for a vegan version.
- → How can I add more crunch to the salad?
Adding sliced radishes or avocado provides extra creamy texture and bite to the crisp vegetables.
- → Is it possible to prepare this salad in advance?
You can prepare the salad base and dressing separately, then toss with the warm nuggets just before serving to keep textures fresh.
- → What pairs well with this salad?
A crisp Sauvignon Blanc or sparkling water with lemon enhances the fresh, tangy herb flavors perfectly.