Save to Pinterest I threw this together on a Wednesday when my fridge was half-empty and I needed something that felt like effort without actually requiring any. The bag of frozen nuggets had been sitting there for weeks, and I had just bought a massive head of cabbage I had no plan for. What started as leftovers roulette turned into something I now crave on repeat.
The first time I made this for friends, they were skeptical about the whole nuggets-on-salad situation. But after the first bite, with that crispy chicken against cool crunchy greens and the tangy dressing pulling it all together, the bowls were scraped clean. One of them even asked if I had a food blog, which I definitely do not.
Ingredients
- Frozen chicken nuggets: The hero of convenience, use whatever brand you trust or swap for plant-based if that is your thing.
- Green cabbage: Shred it as thin as you can manage, it needs to be tender enough to coat with dressing but still have that satisfying crunch.
- Romaine lettuce: Adds a softer texture and soaks up the dressing beautifully without getting soggy too fast.
- Cucumber: Go for English cucumbers if possible, they have fewer seeds and stay crispier longer.
- Sugar snap peas: Slice them on a sharp diagonal, it makes them easier to eat and they look fancier than they are.
- Green onions: Both the white and green parts work here, just slice them thin so they blend in instead of overpowering.
- Fresh parsley and basil: Do not skip the fresh herbs, dried ones will not give you that bright grassy flavor the dressing needs.
- Greek yogurt: This is what makes the dressing creamy without being too heavy, plus it adds a slight tang.
- Mayonnaise: Balances the yogurt and gives the dressing that silky texture that clings to every leaf.
- Lemon juice and white wine vinegar: The acid cuts through the richness and wakes up all the other flavors.
- Garlic: One clove is enough, any more and it will take over the whole bowl.
- Anchovy fillets: Controversial but worth it, they add a savory depth that is hard to pinpoint but impossible to replicate.
Instructions
- Get the nuggets going:
- Preheat your air fryer to 400°F and arrange the nuggets in a single layer, giving them a quick spray of oil. Flip them halfway through so they crisp up evenly, you want them golden and crunchy, not pale and sad.
- Prep your greens:
- While the nuggets cook, shred your cabbage as fine as you can and toss it in a large bowl with the romaine, cucumber, snap peas, green onions, parsley, and basil. The more color the better.
- Blend the dressing:
- Throw the yogurt, mayo, herbs, lemon juice, vinegar, garlic, anchovies, salt, and pepper into a blender and let it rip until smooth and pale green. Taste it and adjust the salt or lemon if it needs more punch.
- Toss it all together:
- Pour the dressing over your greens and toss until everything is slicked and glossy. Do not be shy with the dressing, this salad can handle it.
- Top and serve:
- Cut the warm nuggets into smaller pieces and scatter them over the top. Serve immediately while the nuggets are still crispy and the greens are cold.
Save to Pinterest There is something oddly satisfying about eating a salad that does not feel like punishment. This one has become my go-to when I want something filling and fresh but also a little indulgent. It is the kind of meal that makes you feel good without making you feel like you are trying too hard.
Making It Your Own
You can swap the nuggets for grilled chicken, crispy tofu, or even roasted chickpeas if you want to change things up. I have also added sliced avocado, radishes, and even leftover roasted broccoli when I had them on hand. The dressing is the real star, so as long as you keep that the same, you can play around with the rest.
Storage and Leftovers
This salad is best eaten fresh, but if you have leftovers, keep the dressing and greens separate in the fridge. The dressed salad will wilt after a few hours, but undressed greens will last a day or two. The dressing keeps for up to five days in a sealed container and actually tastes better the next day once the flavors have had time to meld.
What to Serve It With
Honestly, this salad does not need much else, but if you are feeding a crowd or want to round out the meal, it pairs well with garlic bread, a simple soup, or even just some crackers and hummus on the side. I have also served it with a chilled white wine or sparkling water with a squeeze of lemon, and it felt like a full moment.
- If you are meal prepping, portion out the greens and dressing separately and keep the nuggets in their own container to reheat.
- For a spicier kick, add a pinch of red pepper flakes to the dressing or drizzle some hot sauce over the top.
- Kids tend to love this because it feels like eating chicken nuggets for dinner, which technically it is.
Save to Pinterest This salad has earned a permanent spot in my weeknight rotation, and I think it will in yours too. It is proof that sometimes the best recipes are the ones you stumble into by accident.
Recipe Questions
- → What cooking method is best for the nuggets?
Air frying nuggets ensures a crispy texture with less oil, preserving a fresh, crunchy contrast in the dish.
- → Can I make the dressing vegan?
Yes, substituting Greek yogurt and mayonnaise with plant-based alternatives creates a creamy vegan-friendly dressing.
- → What are good additions to enhance the salad?
Try adding avocado slices or radish for extra creaminess and crispness, complementing the herbaceous dressing.
- → How should the salad be served for best flavor?
Top the freshly tossed greens with warm nugget pieces right before serving to maintain texture and taste contrast.
- → Is it possible to prepare this salad ahead of time?
Prepare the salad base and dressing separately, then combine just before serving to keep ingredients fresh and crunchy.