Green Goddess Nugget Salad

I discovered this salad by accident one Tuesday when my air fryer was running hot and I had a random collection of vegetables staring at me from the crisper drawer. I started shredding cabbage almost mindlessly, then grabbed the frozen chicken nuggets I'd bought for my nephew's visit, and suddenly the whole thing clicked together. The crispy nuggets meeting that creamy green goddess dressing felt like I'd stumbled onto something that shouldn't work but absolutely does.

I made this for my coworkers one day and watched their skepticism melt the moment they took that first bite—there's something about the combination that surprises people in the best way. One person actually asked if I'd gone to culinary school, which made me laugh because I was literally just playing in my kitchen the night before.

Ingredients

• 16 frozen chicken nuggets: The backbone of this salad—buy the kind you actually like eating because their texture and seasoning will shine through the salad.
• 4 cups green cabbage, finely shredded: Raw cabbage stays crisp longer than lettuce alone and gives you that satisfying crunch that makes this feel substantial.
• 1 cup romaine lettuce, chopped: Adds a mild, watery component that balances the richness of the dressing without overpowering the delicate herbs.
• 1 cup cucumber, diced: Fresh and cooling—slice it close to serving time so it doesn't weep water into your salad.
• 1 cup sugar snap peas, thinly sliced: These add sweetness and a tender crunch that regular peas can't match.
• 1/2 cup green onions, thinly sliced: The mild onion bite is essential to cutting through the creamy dressing.
• 1/4 cup fresh parsley and 1/4 cup fresh basil, chopped: Fresh herbs are non-negotiable here—they're what make the salad taste alive instead of like a bowl of vegetables.
• 1/2 cup Greek yogurt and 1/4 cup mayonnaise: Greek yogurt keeps the dressing lighter than mayo alone, but the mayo adds the richness that makes it cling to the vegetables.
• 2 tablespoons fresh chives, 1/4 cup parsley leaves, and 1/4 cup basil leaves for dressing: Use the same herbs as your salad garnish—it ties everything together and keeps your shopping simple.
• 2 tablespoons lemon juice and 2 teaspoons white wine vinegar: These acids are what make the dressing taste bright instead of heavy.
• 1 clove garlic and 2 anchovy fillets: The garlic should be raw and finely minced; anchovies add umami depth without tasting fishy if you blend them properly.

Instructions

Heat your air fryer to 400°F:

Set it to preheat while you prep everything else—this gives you a hot basket ready to go, which is key to getting those nuggets truly golden and crisp instead of just heated through.

Cook the nuggets until they're golden:

Arrange them in a single layer, spray lightly with cooking spray, and air fry for 10–12 minutes, flipping halfway. Listen for that satisfying crunch when you tap one—that's when you know they're done. Let them cool just enough to handle before cutting into bite-sized pieces.

Build your salad base:

Toss together the cabbage, romaine, cucumber, snap peas, green onions, parsley, and basil in a large bowl. Do this while the nuggets are cooking so everything's ready to dress at once.

Blend the green goddess dressing:

Combine the yogurt, mayo, herbs, citrus, vinegar, garlic, and anchovies in a blender or food processor. Blend until completely smooth—you want no flecks of herb visible, just that silky green color. Taste it and adjust salt, pepper, or lemon juice to your preference.

Dress the salad and top with nuggets:

Pour the dressing over the salad and toss until everything's coated, then crown it with the warm nugget pieces. Serve immediately so the contrast between warm and cool is still there.

Save

There's something wonderful about how this salad bridges the gap between comfort food and fresh eating—I've served it to people who swear they never eat salads, and they've come back for seconds. It's become my answer to the question "what should we make for dinner?" when I want something that feels both indulgent and nourishing.

Make-Ahead and Storage

This salad is best assembled right before eating, but you can prep almost everything in advance without losing quality. Keep your salad greens and vegetables separate from the dressing in the fridge for up to 8 hours, and the dressing keeps nicely for 2–3 days in an airtight container. The nuggets are best eaten fresh, but if you have leftovers, reheat them in the air fryer for a minute or two to restore their crunch.

Flavor Combinations That Work

Once you have the basic formula down, this salad becomes your playground. Sliced avocado adds a luxurious creaminess that plays beautifully with the dressing, while thin-sliced radishes bring a peppery bite that cuts through the richness. I've also added thinly shaved fennel for an anise-like note, or swapped in fresh mint alongside the basil when the mood strikes.

Pairing and Serving Ideas

This salad holds up beautifully as a solo lunch or light dinner, and it pairs wonderfully with a crisp Sauvignon Blanc or even just sparkling water with lemon. If you're serving it at a gathering, assemble it just before guests arrive so nobody's pecking at a wilted bowl while waiting. I've found that people eat more salad when it looks intentional and fresh, which is half the battle of getting vegetables into anyone's mouth.

• Make it vegetarian by swapping plant-based nuggets and omitting the anchovies from the dressing.
• Double-check your nugget ingredient list if you're serving to people with gluten sensitivity, or use certified gluten-free nuggets from the start.
• If anchovies aren't your thing, just leave them out—the dressing is still bright and herbaceous without them, though you might add an extra teaspoon of salt to compensate.

Save

This salad taught me that sometimes the best dishes come from working with what you have rather than following a strict recipe. It's become the kind of meal I make when I want something that feels both easy and somehow a little bit special.

Recipe FAQ Section

→ Can I make this salad vegetarian?

Yes, substitute chicken nuggets with plant-based alternatives and omit anchovies from the dressing for a vegetarian option.

→ How do I prepare the nuggets for the salad?

Air fry frozen nuggets at 400°F for 10–12 minutes until golden and crisp, turning halfway through. Let cool before slicing.

→ What greens are included in the salad base?

The salad features shredded green cabbage, romaine lettuce, diced cucumber, sugar snap peas, green onions, parsley, and basil.

→ What ingredients are in the Green Goddess dressing?

The dressing blends Greek yogurt, mayonnaise, fresh herbs (parsley, basil, chives), lemon juice, white wine vinegar, garlic, salt, and pepper, with optional anchovies.

→ Can I prepare parts of the salad in advance?

Yes, prepare the salad base and dressing separately and combine them just before serving for optimal freshness.

→ What are some suggested additions to the salad?

Consider adding avocado or sliced radish to enhance creaminess and crunch.