Save I stumbled onto this salad on a particularly uninspired Tuesday when I had a bag of frozen nuggets and way too much cabbage leftover from taco night. What started as a fridge-clearing experiment turned into something I now crave weekly. The contrast between warm, crispy nuggets and cold, herbaceous crunch is unexpectedly perfect. My partner walked in mid-assembly, skeptical, then asked for seconds. Sometimes the best recipes happen by accident.
The first time I made this for friends, I plated it in a big shallow bowl and everyone stood around the counter eating with forks straight from the center. We were supposed to sit down at the table, but nobody moved. One friend kept saying it tasted like summer even though it was March. I think it was the fresh basil and the way the lemon cut through the richness. That night it became my go-to when I want something that feels generous and easy at the same time.
Ingredients
- Frozen chicken nuggets: The surprise star, use any brand you love or swap in plant-based ones, just make sure they crisp up well in the air fryer.
- Green cabbage: Shred it thin so it stays tender and catches all the dressing, thicker pieces just dont coat as nicely.
- Romaine lettuce: Adds a softer, sweeter crunch that balances the sturdy cabbage.
- Cucumber: Go for English cucumbers if you can, they have fewer seeds and stay crispier longer.
- Sugar snap peas: Slice them thin on a diagonal, they add a sweet pop and hold up beautifully when tossed.
- Green onions: Use both the white and green parts for a mild, fresh bite.
- Fresh parsley and basil: This is where the magic happens, dont skip the fresh herbs or the dressing loses its soul.
- Greek yogurt: Keeps the dressing creamy and tangy without being heavy, vegan yogurt works just as well.
- Mayonnaise: Adds richness and helps the dressing cling to every leaf.
- Lemon juice: Brightens everything up, taste as you go and add more if you want extra zing.
- Garlic: One clove is plenty, it mellows out in the blender and adds depth.
- Anchovy fillets: Optional but transformative, they add umami without tasting fishy, promise.
Instructions
- Crisp the nuggets:
- Preheat your air fryer to 400°F and arrange the nuggets in a single layer, no crowding. Spray lightly with cooking spray and air fry for 10 to 12 minutes, flipping halfway, until theyre golden and crackling at the edges.
- Prep the salad base:
- While the nuggets cook, toss the shredded cabbage, romaine, cucumber, snap peas, green onions, parsley, and basil in a large bowl. The mix should look lush and green, like a garden in a bowl.
- Blend the dressing:
- Combine Greek yogurt, mayo, parsley, basil, chives, lemon juice, vinegar, garlic, anchovies if using, salt, and pepper in a blender. Blend until smooth and pale green, scraping down the sides once or twice.
- Toss and top:
- Pour the dressing over the salad and toss gently but thoroughly, you want every shred coated. Cut the warm nuggets into bite-sized pieces and scatter them on top right before serving.
Save One night I made this after a long shift and ate it on the couch with a glass of cold white wine, and it felt like I was taking care of myself in a way that actually mattered. The herbs smelled so bright, the nuggets were still warm, and for a few minutes everything felt simple and good. Thats the kind of meal I keep coming back to.
Make It Your Own
This salad is endlessly flexible. Ive added diced avocado for creaminess, thinly sliced radishes for a peppery bite, and once even threw in some leftover roasted chickpeas for extra protein. If youre feeding kids, serve the dressing on the side and let them dip. If youre meal prepping, keep the components separate in containers and assemble each serving fresh. It also works beautifully with rotisserie chicken if you want to skip the air fryer altogether.
Storing and Serving
The dressing keeps in the fridge for up to five days and actually tastes better the next day once the flavors meld. Store the prepped salad greens separately in a sealed container with a damp paper towel to keep them crisp. If you have leftover dressed salad, eat it within a few hours, it doesnt hold well overnight. I like to serve this family style in a big wide bowl with the nuggets piled in the center so everyone can dig in together.
Pairing and Variations
This pairs beautifully with a crisp Sauvignon Blanc or a cold Belgian witbier if youre in the mood for something hoppy. For a lighter touch, try sparkling water with a squeeze of lemon and a sprig of mint. On warmer nights, Ive served it alongside grilled corn on the cob or a simple tomato salad.
- For a vegetarian version, swap in plant-based nuggets and skip the anchovies in the dressing.
- Try adding crumbled feta or shaved Parmesan on top for a salty, creamy finish.
- If you love spice, drizzle a little hot honey over the nuggets right before serving.
Save This salad has become my answer to the question of what to make when I want something nourishing but not boring. I hope it brings you the same kind of easy joy it brings me every time I toss it together.
Recipe FAQ
- → Can I make this salad vegetarian?
Yes, substitute chicken nuggets with plant-based alternatives and omit anchovies from the dressing for a vegetarian-friendly option.
- → How do I achieve crisp nuggets without frying in oil?
Air frying the nuggets at 400°F for 10–12 minutes results in a golden, crispy texture without the need for added oil.
- → What herbs are used in the dressing?
The dressing includes fresh parsley, basil, and chives blended with Greek yogurt, lemon juice, and vinegar for an herbaceous flavor.
- → Can this salad be prepared ahead of time?
Yes, prepare the salad base and dressing separately, then toss together just before serving to maintain freshness and texture.
- → What can I add for extra crunch or creaminess?
Adding sliced avocado or radishes enhances creaminess and a fresh crunch, complementing the other ingredients well.
- → Are gluten-free nuggets an option?
Absolutely, using gluten-free chicken nuggets makes this salad suitable for gluten-sensitive diets without compromising flavor.