Pin to Board The first time I made this salad was on a Tuesday afternoon when I had everything but the energy to cook anything complicated. I'd just discovered air fryer chicken nuggets weren't just for kids anymore, and I had a fridge full of green things that needed rescuing. That first bite—crispy golden nuggets hitting cool, creamy dressing over crunchy cabbage—felt like I'd accidentally invented something that made both my taste buds and my schedule very happy.
I made this for a potluck once and watched people skip right past the complicated casseroles to load up their plates with salad. Someone asked if it was from a fancy restaurant, which made me laugh—it's basically elevated comfort food disguised as a salad, and that's exactly why it worked.
Ingredients
- 16 frozen chicken nuggets: The backbone of everything here—choose quality ones because they're doing the heavy lifting for flavor and texture, and spray them generously for that irresistible golden crispness.
- 4 cups green cabbage, finely shredded: This is your salad's backbone for crunch and freshness; shred it thin enough that it soaks up the dressing without turning soggy.
- 1 cup romaine lettuce, chopped: Adds tender volume and helps carry the dressing throughout every bite.
- 1 cup cucumber, diced: Brings cool, watery relief that keeps everything feeling light and refreshing.
- 1 cup sugar snap peas, thinly sliced: Sweet, crisp, and they catch light when you plate it—they matter more than just taste.
- 1/2 cup green onions, thinly sliced: A whisper of onion sharpness that makes the whole thing taste more intentional.
- 1/4 cup fresh parsley and 1/4 cup fresh basil, chopped: These herbs are doing the same work in your dressing and your salad, creating a cohesive herbal flavor that feels sophisticated without being fussy.
- 1/2 cup Greek yogurt: The creamy base that makes this dressing feel luxurious while keeping it lighter than straight mayo.
- 1/4 cup mayonnaise: The silky carrier that helps everything blend into a uniform, pourable sauce.
- 2 tablespoons fresh chives, 2 tablespoons lemon juice, 2 teaspoons white wine vinegar: These three elements are your seasoning trinity—they brighten everything and keep the dressing from tasting heavy.
- 1 clove garlic and 2 anchovy fillets (optional): The garlic is essential; the anchovies are the secret that makes people ask what's in the dressing.
- Salt and black pepper to taste: Season generously—a well-seasoned dressing makes the entire salad sing.
Instructions
- Heat your air fryer to 400°F:
- This takes about 3 minutes, and it's the moment everything starts moving in the right direction.
- Arrange and spray the nuggets:
- Lay them in a single layer, mist with cooking spray until they gleam, and you'll watch them transform into something crispier than the package promised.
- Air fry for 10–12 minutes, flipping halfway:
- You'll smell when they're getting close—golden brown, making the basket sound crispy when you shake it. Let them cool for a minute before cutting them down to size.
- Build your salad base:
- Toss the cabbage, romaine, cucumber, snap peas, green onions, parsley, and basil together in a big bowl, making sure nothing gets matted down.
- Blend the dressing:
- Throw yogurt, mayo, parsley, basil, chives, lemon juice, vinegar, garlic, and anchovies (if using) into a blender and blend until smooth and pale green. Taste it—this is your moment to adjust seasoning, add more lemon, whatever your palate is telling you.
- Dress and top:
- Pour dressing over the greens, toss everything until coated, then crown it with warm nugget pieces right before serving so they don't get soggy.
Pin to Board There's something special about watching someone realize that a salad can be exciting instead of obligatory. This one sits somewhere between indulgence and health, which might be why it's become the thing I make when I want to feel like I've got my life together without actually trying that hard.
Why This Salad Changed Everything for Me
For years, I made salads the same way: lettuce, a few vegetables, sad dressing from a bottle. This one taught me that the dressing deserves to be handmade, that herbs matter more than I thought, and that putting something warm on top of something cool isn't breaking rules—it's just smart. The air fryer nuggets were the bridge that made me realize I could make restaurant-level food without the actual restaurant.
Making It Your Own
This salad is forgiving in the best way. If you don't have basil, use dill or tarragon in the dressing. If snap peas feel expensive, shredded carrots or thinly sliced radishes work beautifully. The green goddess dressing is flexible enough that you can lean into whatever fresh herbs you have growing or available, and it'll taste like you meant to do that.
Timing and Prep Thoughts
The beauty of this recipe is that almost everything can happen before your guests arrive or before you're actually hungry. The dressing keeps for three days in the fridge, the raw vegetables can be prepped in the morning, and the only thing that needs to happen in the moment is air frying the nuggets and tossing everything together. I've learned to do the dressing first because it makes the final assembly feel effortless, and a salad that comes together in 60 seconds feels like a gift you gave yourself.
- Chop and store your vegetables in an airtight container—they stay crisp and ready for the moment you need them.
- Make the dressing while the air fryer heats; it buys you time and lets flavors meld.
- Add the nuggets to the salad within 5 minutes of cooking for maximum crispness and warmth contrast.
Pin to Board This salad has become my answer to the question "what should I make?" when I want something that feels good to eat and doesn't require me to spend my whole evening in the kitchen. It's proof that simple ingredients and a little care with flavor can turn Tuesday dinner into something worth talking about.
Common Questions
- → Can I make this salad vegetarian?
Yes, replace the chicken nuggets with plant-based alternatives and omit anchovies from the dressing for a vegetarian-friendly version.
- → What is the best way to cook the nuggets?
Air frying at 400°F for 10–12 minutes crisp the nuggets evenly while keeping them juicy.
- → How is the Green Goddess dressing prepared?
Blend Greek yogurt, mayonnaise, fresh herbs, lemon juice, vinegar, garlic, and optional anchovies until smooth for a creamy, flavorful dressing.
- → Can I prepare parts of this dish ahead of time?
Yes, prepare the salad base and dressing separately in advance; toss them together with warm nuggets just before serving.
- → Are there gluten-free options?
Use gluten-free nuggets and verify ingredient labels to keep the dish gluten-free.