Green Goddess Nugget Salad (Print Version)

A crunchy salad with air-fried nuggets, crisp cabbage, and a creamy green herb dressing.

# What You'll Need:

→ 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

# Step-by-Step Guide:

01 - Preheat the air fryer to 400°F (200°C).
02 - Place the chicken nuggets in a single layer in the air fryer basket, spray lightly with cooking spray, and air fry for 10 to 12 minutes, turning halfway through, until golden and crisp. Let cool slightly, then cut into bite-sized pieces.
03 - In a large bowl, mix the shredded cabbage, chopped romaine, diced cucumber, sliced sugar snap peas, green onions, parsley, and basil until well combined.
04 - 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 dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
06 - Top the dressed salad with the warm nugget pieces and serve immediately.

# Top Tips:

01 -
  • It comes together in under 35 minutes, so you can actually make it on a weeknight without stress.
  • The contrast between crispy nuggets and silky Green Goddess dressing makes every bite satisfying in a way plain salad never could be.
  • It's flexible enough to adapt to whatever vegetables you have on hand or dietary restrictions matter to you.
02 -
  • If you make this more than a few minutes before eating, the nuggets will start to soften—so either fry them right before serving or keep them separate until the last second.
  • The dressing is thick by design, but if you prefer it pourable, thin it with a tablespoon of water or a splash of milk until it reaches your ideal consistency.
03 -
  • If you want the dressing slightly less thick, blend it with an extra tablespoon of lemon juice instead of water—it adds brightness without diluting the flavor.
  • Keep the nuggets warm and separate from the salad until the very last second; this is the secret to maintaining that textural contrast that makes the whole thing work.
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