Save I discovered this salad completely by accident on a Tuesday afternoon when I was too lazy to cook anything elaborate. My air fryer was already warm from making something else, and I had a bag of frozen nuggets staring at me from the freezer. The cabbage was getting sad in the crisper drawer, so I grabbed everything green I could find and started chopping. What emerged was this surprisingly elegant bowl that felt restaurant-quality but took less time than ordering delivery.
Last month I made this for my roommate who'd been complaining about eating the same sad desk lunches all week. When I set the bowl down in front of her, she actually paused mid-scroll on her phone. She ate the entire thing in about eight minutes and asked if I'd make it again the next day. That's when I knew this recipe had staying power.
Ingredients
- Frozen chicken nuggets: Don't apologize for using them—they crisp up beautifully in an air fryer and give you perfectly textured nuggets without the effort of breading and frying from scratch.
- Green cabbage: Shred it thin so it stays tender but still has that satisfying crunch; thick shreds make the salad feel less refined than it actually is.
- Romaine lettuce: Adds a subtle bitterness that balances the creamy dressing, but any sturdy green works fine if you prefer something else.
- Cucumber: Choose firm ones and dice them the day of; they release water if you let them sit too long in the dressing.
- Sugar snap peas: Slice them thin so they cook slightly from the warmth of the nuggets without becoming soggy.
- Green onions, parsley, and basil: These three are what make the dressing taste alive; don't skip them or substitute with dried herbs.
- Greek yogurt: The secret to a dressing that tastes creamy but isn't heavy—it's tangy enough to stand up to the richness of mayo.
- Lemon juice and white wine vinegar: They brighten everything up and keep the dressing from tasting flat or one-dimensional.
- Anchovy fillets: Use them if you're not concerned about vegetarians, but honestly, the dressing is spectacular without them too—they just add a umami whisper that makes people wonder what they're tasting.
Instructions
- Fire up the air fryer:
- Set it to 400°F and let it preheat while you gather your ingredients. A fully heated air fryer is the difference between nuggets that are crispy all the way through and ones that stay slightly rubbery inside.
- Get the nuggets golden:
- Lay them in a single layer, spray lightly with cooking spray, and air fry for 10 to 12 minutes, turning halfway through. You'll know they're done when they're deeply golden and you can hear them crackle when you shake the basket.
- Build your base:
- While the nuggets are cooking, toss all your vegetables together in a large bowl—cabbage, lettuce, cucumber, snap peas, green onions, parsley, and basil. The mix should look like a garden exploded in the best way possible.
- Make the magic dressing:
- Combine the Greek yogurt, mayo, fresh herbs, lemon juice, vinegar, garlic, anchovies if using, salt, and pepper in a blender or food processor. Blend until completely smooth and pale green, then taste it and adjust the seasoning—this is your moment to make it exactly right.
- Dress and assemble:
- Pour the dressing over the salad base and toss until everything glistens and is evenly coated. Top with the warm nugget pieces right before serving so they stay crispy and don't get soggy.
Save I served this at a casual dinner party and watched people who usually fuss about eating salad come back for seconds. There's something about the combination of crispy, warm, and cool all at once that makes people stop thinking about it as a salad and start thinking of it as something they actually want to eat.
Why This Dressing Changes Everything
The Green Goddess dressing is what separates this from just dumping veggies in a bowl. It tastes sophisticated because of the combination of fresh herbs and acid, but it's actually foolproof to make. The secret is using Greek yogurt as your base instead of straight mayo—it gives you creaminess without that heavy, heavy feeling that can weigh down a salad. The fresh herbs need to be genuinely fresh though; if your parsley and basil have been in the fridge for two weeks, you'll taste the difference in a disappointing way.
Making It Your Own
This salad is flexible in the best way possible. If you don't like something, swap it out—avocado makes it creamier, radish adds extra sharpness, or microgreens can replace some of the romaine if you want to feel fancy. The nuggets are the anchor, but everything else is negotiable. One friend of mine adds crispy chickpeas instead of nuggets on days when she wants to keep it vegetarian, and it works beautifully because that dressing carries the whole dish.
Timing and Make-Ahead Tricks
This meal comes together in about 35 minutes start to finish, but you can shave time off by prepping vegetables the morning of and storing them separately. Just don't dress anything until you're ready to eat, or the salad will turn limp and the nuggets will lose their crisp exterior. The dressing actually gets better if you make it a few hours ahead and let the flavors mingle in the fridge—just give it a stir before using.
- Air fry the nuggets at the very end so they're still warm and crunchy when they hit the table.
- If you're cooking for a crowd, you can multiply the recipe easily and dress it in batches so everything stays at the right texture.
- Leftover dressing keeps for three days in a container and works on pretty much any salad or roasted vegetable situation.
Save This salad proves that you don't need complicated ingredients or hours in the kitchen to eat something that feels special. It's become one of my go-to meals when I want something satisfying but not heavy, and I keep making it because it actually tastes good, not because I'm convincing myself to eat salad.
Common Questions
- → What makes the dressing 'Green Goddess' style?
The dressing blends fresh parsley, basil, chives, Greek yogurt, lemon juice, and a touch of vinegar to create a creamy, herbaceous flavor.
- → Can I make this salad vegetarian?
Yes, substitute plant-based nuggets and omit anchovies from the dressing for a vegetarian-friendly version.
- → How do I achieve crispier nuggets using the air fryer?
Preheat the air fryer, arrange nuggets in a single layer, and cook at 400°F for 10–12 minutes, flipping halfway for even crispness.
- → What vegetables complement the nuggets in this salad?
Shredded cabbage, romaine lettuce, cucumber, sugar snap peas, green onions, parsley, and basil add fresh crunch and flavor.
- → Can I prepare parts of this salad in advance?
Yes, prepare the salad base and dressing separately, then toss together just before serving to maintain freshness.