Green Goddess Nugget Salad (Printable Version)

Crisp cabbage and warm nuggets tossed in a creamy herb dressing for a fresh, crunchy dish.

# Needed Ingredients:

→ 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

# Steps:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - Place nuggets in a single layer in the air fryer basket, lightly coat with cooking spray, air fry for 10 to 12 minutes, turning halfway until golden and crispy; let cool briefly before cutting into bite-sized pieces.
03 - In a large bowl, combine shredded cabbage, chopped romaine, diced cucumber, sliced sugar snap peas, green onions, parsley, and basil.
04 - Combine Greek yogurt, mayonnaise, parsley, basil, chives, lemon juice, white wine vinegar, garlic, optional anchovy fillets, salt, and pepper in a blender or food processor; blend until smooth and adjust seasoning as needed.
05 - Pour the Green Goddess dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
06 - Top the dressed salad with warm chicken nugget pieces and serve immediately.

# Expert Advice:

01 -
  • It satisfies that fast-food craving while sneaking in a ridiculous amount of fresh vegetables.
  • You can have it on the table in under 40 minutes, most of which is hands-off air fryer time.
  • The creamy, herby dressing makes even plain cabbage taste like something you'd order at a cafe.
02 -
  • Do not toss the nuggets into the salad too early or they will lose their crunch and turn into soggy croutons.
  • If your dressing is too thick, thin it out with a teaspoon of water at a time until it is pourable but still clings to a spoon.
  • Shredding the cabbage yourself makes a huge difference, the pre-bagged stuff is often too thick and does not absorb the dressing well.
03 -
  • If you do not have an air fryer, bake the nuggets in the oven at 425°F until crispy, just keep an eye on them so they do not burn.
  • The anchovy fillets are optional, but they add a subtle umami that makes people ask what your secret is.
  • Use a mandoline or the shredding blade on your food processor to make quick work of the cabbage, your hands will thank you.
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