Green Goddess Nugget Salad (Printable Version)

Crispy nuggets atop fresh cabbage blend with creamy Green Goddess dressing for a vibrant dish.

# Ingredient List:

→ Chicken Nuggets

01 - 16 frozen chicken nuggets
02 - Cooking spray

→ Salad

03 - 4 cups green cabbage, finely shredded
04 - 1 cup romaine lettuce, chopped
05 - 1 cup cucumber, diced
06 - 1 cup sugar snap peas, thinly sliced
07 - ½ cup green onions, thinly sliced
08 - ¼ cup fresh parsley, chopped
09 - ¼ cup fresh basil, chopped

→ 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 - Preheat the air fryer to 400°F (200°C).
02 - Arrange frozen chicken nuggets in a single layer inside the air fryer basket. Lightly spray with cooking spray. Air fry for 10 to 12 minutes, turning halfway through until golden brown and crisp. Allow to cool slightly, then cut into bite-sized pieces.
03 - In a large bowl, combine shredded green cabbage, chopped romaine lettuce, diced cucumber, thinly sliced sugar snap peas, green onions, parsley, and basil.
04 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley leaves, basil leaves, chives, lemon juice, white wine vinegar, garlic, optional anchovy fillets, salt, and black pepper. Blend until smooth and adjust seasoning to taste.
05 - Pour the Green Goddess dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
06 - Top the dressed salad with the warm chicken nugget pieces and serve immediately.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, making weeknight dinner actually feel effortless.
  • The Green Goddess dressing is so good you'll find yourself making extra just to have on hand.
  • It's secretly elegant enough to serve to guests, yet casual enough to eat straight from the bowl.
02 -
  • The dressing tastes better the next day, so if you make it ahead, it actually improves—just keep it separate from the salad or everything gets soggy.
  • Anchovy fillets sound intimidating but they're the secret ingredient that makes people ask what you did differently; they don't taste like fish, they taste like umami.
03 -
  • If your dressing looks too thick, thin it with a teaspoon of water or lemon juice rather than more mayo—it'll stay bright instead of becoming heavy.
  • Leaving the dressing out for 10 minutes before tossing lets the flavors meld and makes it taste more intentional than what came straight from the blender.
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