Green Goddess Nugget Salad (Print Version)

Crisp cabbage and fresh herbs combine with air-fried nuggets and a smooth green dressing for a bright meal.

# What You'll Need:

→ Chicken Nuggets

01 - 16 frozen chicken nuggets (or plant-based nuggets for vegetarian option)
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 (or vegan yogurt alternative)
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, omit for vegetarian)
19 - ¼ teaspoon salt
20 - ¼ teaspoon black pepper

# Steps to Follow:

01 - Set the air fryer to 400°F (200°C) to preheat.
02 - Arrange the nuggets in a single layer in the air fryer basket; spray lightly with cooking spray. Air fry for 10 to 12 minutes, turning halfway, until golden and crispy. Let cool slightly, then cut into bite-sized pieces.
03 - In a large bowl, mix shredded cabbage, romaine lettuce, cucumber, sugar snap peas, green onions, parsley, and basil.
04 - Blend Greek yogurt, mayonnaise, parsley, basil, chives, lemon juice, white wine vinegar, garlic, optional anchovy fillets, salt, and black pepper until smooth. Adjust seasoning to taste.
05 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
06 - Top the dressed salad with warm nugget pieces. Serve promptly.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, but tastes like you spent actual time on it.
  • The crispy-creamy-crunchy texture combination is genuinely addictive and keeps you coming back for more bites.
  • You can customize almost everything based on what's in your fridge without ruining the whole thing.
02 -
  • The dressing will separate a little as it sits, which is totally normal—just give it a quick stir before serving or store them separately and toss together right before eating.
  • Don't cut your cabbage too thick or it stays too crunchy in a way that fights the dressing instead of working with it; thin is the move.
  • The anchovy thing genuinely matters if you're after that restaurant-quality depth, but it's truly optional if the thought bothers you.
03 -
  • Make your dressing a day ahead—it actually tastes better as the flavors get to know each other, and it's one less thing to do when you're hungry.
  • If your dressing tastes flat, it's not enough salt or lemon; add these gradually and you'll watch it come alive.
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