Green Goddess Nugget Salad (Printer version)

Vibrant salad with air-fried nuggets, shredded cabbage, and creamy herb dressing for a fresh, satisfying meal.

# What You'll 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)
19 - ¼ teaspoon salt
20 - ¼ teaspoon black pepper

# Directions:

01 - Set air fryer to 400°F (200°C).
02 - Place nuggets in a single layer in the air fryer basket, spray lightly with cooking spray. Air fry for 10 to 12 minutes, turning once halfway, until golden and crisp. Cool slightly, then cut into bite-sized pieces.
03 - Combine shredded cabbage, romaine lettuce, cucumber, sugar snap peas, green onions, parsley, and basil in a large bowl.
04 - Blend Greek yogurt, mayonnaise, parsley leaves, basil leaves, chives, lemon juice, white wine vinegar, garlic, anchovies (if using), salt, and black pepper until smooth. Adjust seasoning to taste.
05 - Pour dressing over salad mixture and toss until evenly coated.
06 - Top salad with warm nugget pieces and serve immediately.

# Expert Advice:

01 -
  • It turns freezer staples and basic vegetables into something that tastes restaurant-fresh and exciting.
  • The creamy, herb-packed dressing clings to every shred of cabbage and makes even picky eaters ask for seconds.
  • You get that satisfying crunch from the nuggets and snap peas without any deep frying or messy cleanup.
02 -
  • Don't skip letting the nuggets cool for a minute before cutting them, they'll shred cleanly instead of turning into a crumbly mess.
  • The dressing tastes best when made fresh, but if you need to prep ahead, store it separately and toss it with the salad just before serving to keep everything crisp.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it's pourable but still clings to the greens.
03 -
  • Shred your cabbage as thin as possible with a sharp knife or mandoline, it makes the salad easier to eat and the dressing coats more evenly.
  • Taste your dressing before you pour it, every batch of herbs tastes a little different and you might need an extra squeeze of lemon or pinch of salt to make it sing.
  • Serve the salad immediately after tossing, the warm nuggets and cold greens create a temperature contrast that fades quickly but is magic when it's fresh.
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