Green Goddess Nugget Salad (Printable Version)

Fresh shredded greens tossed with creamy herb dressing and crispy golden nuggets for a vibrant meal.

# What You Need:

→ Chicken Nuggets

01 - 16 frozen chicken nuggets
02 - Cooking spray

→ Salad

03 - 4 cups finely shredded green cabbage
04 - 1 cup chopped romaine lettuce
05 - 1 cup diced cucumber
06 - 1 cup thinly sliced sugar snap peas
07 - ½ cup thinly sliced green onions
08 - ¼ cup chopped fresh parsley
09 - ¼ cup chopped fresh basil

→ Green Goddess Dressing

10 - ½ cup Greek yogurt
11 - ¼ cup mayonnaise
12 - ¼ cup fresh parsley leaves
13 - ¼ 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, omit for vegetarian)
19 - ¼ teaspoon salt
20 - ¼ teaspoon black pepper

# How-to Steps:

01 - Set the air fryer to 400°F and allow it to reach temperature.
02 - Place the frozen nuggets in a single layer within the air fryer basket. Lightly coat with cooking spray. Air fry for 10 to 12 minutes, flipping halfway through, until golden and crisp. Allow to 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.
04 - In a blender or food processor, blend Greek yogurt, mayonnaise, parsley leaves, basil leaves, chives, lemon juice, white wine vinegar, garlic, optional anchovy fillets, salt, and black pepper until smooth. Adjust seasoning to taste.
05 - Pour the dressing over the salad ingredients and toss gently until evenly coated.
06 - Top the dressed salad with warm nugget pieces and serve immediately.

# Expert Advice:

01 -
  • It transforms freezer staples into something that feels restaurant fancy without any actual effort.
  • The creamy herb dressing clings to every shred of cabbage, making vegetables taste like the main event.
  • You get textural contrast in every bite, crispy and creamy and crunchy all at once.
  • It comes together faster than ordering takeout and leaves you feeling genuinely satisfied.
02 -
  • Dont dress the salad until youre ready to eat, it gets soggy fast and loses that crucial crunch.
  • If your dressing is too thick, thin it with a tablespoon of water or extra lemon juice until it drizzles smoothly.
  • Let the nuggets cool for just a minute before cutting them or theyll fall apart and lose their crispy coating.
03 -
  • Use the pulse function on your blender for the dressing so you can control the texture, you want it smooth but not completely liquified.
  • If you dont have an air fryer, bake the nuggets on a wire rack over a sheet pan at 425°F for extra crispiness.
  • Taste the dressing before you pour it, everyone likes different levels of lemon and salt, adjust it to your own palate.
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