Save to Pinterest I threw this together on a Tuesday when my fridge was half-empty and my motivation was lower. I had a bag of frozen nuggets, some cabbage I'd been ignoring, and a craving for something that didn't involve heating up the oven. What came out of that lazy afternoon turned into something I now make on purpose, not out of desperation.
The first time I served this to friends, they laughed at the nuggets on top until they took a bite. Then it got quiet in the best way. One of them even asked if I'd made the nuggets from scratch, which I took as a compliment to the dressing, not my honesty.
Ingredients
- Frozen chicken nuggets: Use whatever brand you trust, the air fryer will make them crispy enough to hold up against all that dressing.
- Green cabbage: Shred it thin so it doesn't overpower the bite, it should feel like confetti not chunks.
- Romaine lettuce: Adds a little structure and keeps things from getting too soft too fast.
- Cucumber: Go for English cucumbers if you can, fewer seeds means less watery crunch.
- Sugar snap peas: Slice them thin on an angle, they add sweetness and a snap that makes every forkful interesting.
- Green onions: Don't skip these, they give a mild sharpness that balances the creamy dressing.
- Fresh parsley and basil: This is where the green goddess magic happens, use the soft leaves and save the stems for stock.
- Greek yogurt: It makes the dressing tangy and thick without feeling too heavy.
- Mayonnaise: Just enough to make it creamy and rich, not goopy.
- Lemon juice and white wine vinegar: They brighten everything up and keep the herbs tasting fresh instead of flat.
- Garlic: One clove is plenty, you want a whisper not a shout.
- Anchovy fillets: Optional but worth it, they add a savory depth that doesn't taste fishy, just fuller.
Instructions
- Crisp the nuggets:
- Preheat your air fryer to 400°F and arrange the nuggets in a single layer. A light spray of oil helps them turn golden and crunchy, then flip them halfway through so both sides get evenly crisp.
- Prep the greens:
- Toss the shredded cabbage, romaine, cucumber, snap peas, green onions, parsley, and basil into a big bowl. It should look like a garden exploded in there.
- Blend the dressing:
- Throw the yogurt, mayo, herbs, lemon juice, vinegar, garlic, anchovies if using, salt, and pepper into a blender. Blend until its smooth and pale green, then taste it and adjust if it needs more tang or salt.
- Toss and top:
- Pour the dressing over the salad and toss it with your hands or tongs until everything is coated. Scatter the warm nugget pieces on top and serve it right away while the contrast between warm and cool is still there.
Save to Pinterest There was an afternoon when I made this for myself and ate it straight from the bowl on the couch, and it felt like the kind of meal that doesn't need an occasion. It was just good, and that was enough.
Make It Your Own
If you want more richness, add sliced avocado or a handful of toasted sunflower seeds. For a little heat, toss in some thinly sliced jalapeño or a drizzle of hot honey over the nuggets before serving.
Storing and Serving
This salad is best eaten fresh, but you can prep the components ahead. Keep the dressing, salad, and nuggets separate in the fridge, then assemble everything just before you eat so nothing gets soggy.
What to Serve It With
It's filling enough on its own, but if you want to stretch it for a crowd, serve it alongside some crusty bread or a light soup. A cold glass of Sauvignon Blanc or even sparkling water with lemon keeps things feeling bright and easy.
- Add radishes for extra crunch and a peppery bite.
- Swap the nuggets for grilled chicken or crispy tofu if you want to change it up.
- Double the dressing recipe, it keeps well and tastes good on everything.
Save to Pinterest This salad turned a lazy dinner into something I actually look forward to making. It's proof that you don't need to start from scratch to end up with something that feels special.
Recipe FAQs
- → Can I use plant-based nuggets instead of chicken?
Yes, substituting plant-based nuggets provides a vegetarian version while maintaining the salad's satisfying crunch and texture.
- → What is the best way to prepare the nuggets for this salad?
Air frying the nuggets at 400°F for 10–12 minutes until golden and crisp ensures a crunchy texture that complements the fresh vegetables.
- → How can I make the dressing vegan-friendly?
Use a vegan yogurt alternative and omit the anchovy fillets to keep the dressing creamy and herbaceous without animal products.
- → What fresh herbs are used in the Green Goddess dressing?
The dressing combines fresh parsley, basil, and chives for a bright and aromatic flavor profile.
- → Can I prepare the salad ahead of time?
Yes, prepare the salad components and dressing separately, then toss together just before serving to maintain freshness and texture.