Save to Pinterest I threw this together on a Wednesday when I had leftover cabbage taking up half my fridge and a bag of frozen nuggets I'd bought for my niece's visit. The contrast of warm, crispy chicken against cold, crunchy greens was so unexpectedly satisfying that I made it again two days later. It's the kind of meal that feels virtuous and indulgent at the same time, and it comes together faster than ordering takeout.
The first time I served this to friends, they laughed at the idea of a salad with chicken nuggets. Then they went quiet for about five minutes, just eating. One of them texted me the next morning asking for the dressing recipe, and now it's become our group's unofficial weeknight dinner when someone's too tired to think but still wants to feel like they cooked something real.
Ingredients
- Frozen chicken nuggets: Use whatever brand you love, I keep a bag of the crispy breaded kind on hand because they hold up beautifully in the air fryer and add that nostalgic, comforting bite to the salad.
- Green cabbage: Shred it as thin as you can manage, it becomes the sturdy, crisp base that doesn't wilt under the dressing like delicate greens would.
- Romaine lettuce: Adds a softer, juicier crunch and balances the cabbage's density without turning the salad heavy.
- Cucumber: Dice it small so every forkful gets a cool, watery pop that refreshes your palate between bites.
- Sugar snap peas: Slice them thin on a bias, they bring a sweet, garden-fresh snap that makes the whole bowl feel alive.
- Green onions: Their mild sharpness cuts through the richness of the dressing and adds a little bite without overpowering the herbs.
- Fresh parsley and basil: These are the soul of the salad, use them generously in both the greens and the dressing for that bright, green flavor.
- Greek yogurt: Makes the dressing creamy and tangy without feeling too heavy, and it clings to the vegetables in the best way.
- Mayonnaise: Adds richness and silkiness, balancing the yogurt's tang and helping the herbs blend into something luscious.
- Lemon juice and white wine vinegar: They wake up the dressing with acidity and keep everything tasting fresh and zingy.
- Garlic: Just one clove is enough to add depth without making the dressing taste raw or harsh.
- Anchovy fillets: Optional, but they add a subtle umami that makes the dressing taste complex and restaurant-quality, if you skip them it's still delicious.
Instructions
- Get the nuggets crispy:
- Preheat your air fryer to 400°F and arrange the frozen nuggets in a single layer, giving them a light mist of cooking spray. Cook for 10 to 12 minutes, flipping halfway, until they're golden and crunchy, then let them cool just enough to handle before cutting into bite-sized pieces.
- Build the salad base:
- Toss the shredded cabbage, chopped romaine, diced cucumber, sliced snap peas, green onions, parsley, and basil together in a large bowl. The mix should look vibrant and smell like a garden.
- Blend the dressing:
- Combine Greek yogurt, mayonnaise, parsley, basil, chives, lemon juice, vinegar, garlic, anchovies if using, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, taste it and adjust the salt or lemon if needed.
- Toss and top:
- Pour the Green Goddess dressing over the salad and toss everything together until every shred is coated. Add the warm nugget pieces on top and serve immediately while the contrast of temperatures is still perfect.
Save to Pinterest There's something about the way the warm nuggets soften slightly when they hit the cold, dressed greens that makes this salad feel like more than the sum of its parts. My partner now requests it on nights when we're both too drained to cook anything elaborate, and it's become our unofficial comfort meal that doesn't leave us feeling sluggish afterward.
Make It Your Own
I've added diced avocado when I have a ripe one sitting on the counter, and the creaminess makes the whole bowl feel even more luxurious. Sliced radishes add a peppery crunch that's fun if you want a little extra bite, and I've even stirred in leftover rotisserie chicken when I didn't have nuggets and it worked beautifully. This recipe is forgiving, so use what you have and trust your instincts.
Storage and Timing
The salad and dressing keep well separately in the fridge for up to two days, but once you toss them together, eat it within an hour or the cabbage will start to lose its crunch. I like to prep everything in the morning, store the components in containers, then assemble it fresh when I'm ready to eat. The nuggets reheat great in the air fryer for a few minutes if you make them ahead, just let them crisp up again before adding them to the greens.
Serving Suggestions
This salad is hearty enough to be a full meal on its own, but I've served it alongside a cup of tomato soup when the weather's cooler and it felt perfect. A crisp Sauvignon Blanc or a sparkling water with a squeeze of lemon makes it feel a little fancy, even on a weeknight. If you're feeding a crowd, double the recipe and let people assemble their own bowls so everyone gets the nugget-to-green ratio they want.
- Use gluten-free nuggets if you're serving someone with celiac or gluten sensitivity, the salad adapts easily.
- Swap in plant-based nuggets and skip the anchovies for a vegetarian version that's just as satisfying.
- Leftovers don't keep well once dressed, so only make what you'll eat or store everything separately for next-day assembly.
Save to Pinterest This salad has earned a permanent spot in my weekly rotation because it's quick, satisfying, and makes me feel like I'm taking care of myself even on the messiest days. I hope it does the same for you.
Recipe FAQs
- → How do I make the nuggets crispy without deep frying?
Air frying the nuggets at 400°F for 10-12 minutes with a light spray of cooking oil ensures a crispy, golden texture without deep frying.
- → Can I substitute ingredients to make it vegetarian?
Yes, use plant-based nuggets and omit anchovies from the dressing to keep it vegetarian while maintaining flavor.
- → What fresh herbs are in the dressing?
The dressing features parsley, basil, chives, and a hint of garlic paired with lemon juice and white wine vinegar for brightness.
- → How can I add extra crunch to the salad?
Adding sliced radish or avocado can enhance the salad’s texture and introduce more creaminess and crunch.
- → What pairing suggestions complement this dish?
This salad pairs well with a crisp Sauvignon Blanc or sparkling water with lemon to refresh the palate.
- → Is it possible to prepare parts ahead of time?
Yes, prepare the salad base and dressing separately, then toss together just before serving for convenience.