Green Goddess Nugget Salad (Printable)

Crunchy nuggets atop crisp greens tossed in a creamy, herbaceous 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 - 1/2 cup thinly sliced green onions
08 - 1/4 cup chopped fresh parsley
09 - 1/4 cup chopped fresh basil

→ Green Goddess Dressing

10 - 1/2 cup Greek yogurt
11 - 1/4 cup mayonnaise
12 - 1/4 cup fresh parsley leaves
13 - 1/4 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 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

# Method:

01 - Set the air fryer to 400°F and allow it to reach temperature.
02 - Place chicken nuggets in a single layer inside the air fryer basket and lightly spray with cooking spray. Air fry for 10 to 12 minutes, turning halfway through, until crispy and golden. Remove and let cool slightly before cutting into bite-sized pieces.
03 - In a large bowl, combine the shredded green cabbage, chopped romaine lettuce, diced cucumber, sliced sugar snap peas, sliced green onions, chopped parsley, and chopped basil.
04 - 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 prepared dressing over the salad ingredients and toss thoroughly to coat evenly.
06 - Top the dressed salad with the warm nugget pieces and serve immediately.

# Expert Pointers:

01 -
  • It's proof that frozen nuggets belong on a sophisticated plate when you know how to treat them right.
  • The Green Goddess dressing tastes like you've spent hours blending herbs, but it comes together in under five minutes.
  • You get that satisfying contrast of warm, crispy nuggets against cool, crunchy vegetables every single bite.
  • It's filling enough for dinner but light enough that you won't need a nap afterwards.
02 -
  • Don't prep the salad more than a few hours ahead, or the cabbage will weep and dilute your dressing—the vegetables release liquid and you'll end up with a sad, watery situation.
  • The nuggets absolutely have to go on top at the last second; if you toss them in with the wet greens, they'll lose their crispness within minutes and the whole dish loses its magic.
03 -
  • Toast the garlic clove lightly in a dry pan before mincing it for the dressing—it mellows out the raw bite and makes the whole thing taste more cohesive.
  • If the dressing seems too thick, thin it with a splash of milk or water rather than more mayo, which will make it greasy.
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