Save Pin I stumbled across this salad on a Tuesday when I had leftover nuggets from my niece's lunch and a fridge drawer full of greens I'd been ignoring. Tossing them together felt almost too easy, but when I drizzled that herb-packed dressing over everything, the whole bowl transformed. The crunch of cabbage against warm, crispy nuggets was unexpectedly perfect. My husband walked in, skeptical, then went back for seconds without a word. Sometimes the best recipes happen when you stop overthinking.
The first time I made this for friends, I served it straight from the bowl with mismatched forks, and nobody cared. We sat on the back porch with the sun going down, passing around seconds and thirds. One friend kept asking what was in the dressing, convinced I'd added something fancy. When I told her it was mostly yogurt and herbs, she didn't believe me until I showed her the blender still sitting on the counter, flecked with green.
Ingredients
- Frozen chicken nuggets: Use whatever brand you trust, the air fryer will crisp them up beautifully, and cutting them into smaller pieces helps them mix into every bite.
- Green cabbage: Shred it thin so it stays tender and doesn't overpower the other greens, it holds up to the dressing without wilting.
- Romaine lettuce: Adds a softer crunch and a slightly bitter note that balances the creamy dressing.
- Cucumber: I like to dice it small so you get little bursts of cool freshness throughout the salad.
- Sugar snap peas: Slice them on the diagonal for elegance and extra surface area to catch the dressing.
- Green onions: They bring a mild sharpness that doesn't overwhelm, just wakes everything up.
- Fresh parsley and basil: These are the soul of the dressing and the salad, don't skip them or swap for dried.
- Greek yogurt: It makes the dressing creamy and tangy without being too rich, and it clings to the greens.
- Mayonnaise: Just enough to give the dressing body and a silky texture.
- Lemon juice and white wine vinegar: The acidity cuts through the richness and makes every flavor pop.
- Garlic: One clove is plenty, it mellows out in the blender but still adds depth.
- Anchovy fillets: Optional, but they add a savory umami that makes people wonder what your secret is.
Instructions
- Crisp the nuggets:
- Preheat your air fryer to 400°F and arrange the nuggets in a single layer, giving them a light spray of oil. Flip them halfway through so they turn golden and crunchy all over, then let them cool just enough to handle before cutting into bite-sized pieces.
- Prep the greens:
- Toss the shredded cabbage, chopped romaine, diced cucumber, sliced snap peas, green onions, parsley, and basil into a large bowl. The mix should look like a verdant garden, full of different textures and shapes.
- Blend the dressing:
- Combine the yogurt, mayo, herbs, lemon juice, vinegar, garlic, anchovies if using, salt, and pepper in a blender. Buzz it until smooth and creamy, then taste and adjust the seasoning, it should be bright and herbaceous.
- Toss and top:
- Pour the dressing over the greens and toss everything together until each leaf is lightly coated. Scatter the warm nugget pieces on top and serve right away while the contrast between hot and cool is at its best.
Save Pin One night I made this for myself after a long shift and ate it standing at the counter, still in my work clothes. The crunch and the coolness and the little bursts of herb flavor felt like a reset button. I realized then that a good salad doesn't need an occasion, it just needs to make you feel something other than tired.
Making It Your Own
If you want to bulk it up, add diced avocado or a handful of cooked quinoa. For extra crunch, throw in some toasted sunflower seeds or sliced radishes. I've also used rotisserie chicken when I didn't have nuggets, just shred it and warm it up quickly in a pan with a little olive oil.
Storing and Serving
The salad is best eaten fresh, but you can prep the components ahead and store them separately in the fridge. Keep the dressing in a jar, the greens in a big container, and the nuggets in a separate bag so you can reheat them just before serving. When you're ready, toss everything together and it'll taste like you just made it.
What to Pair It With
This salad stands on its own, but if you want to round out the meal, serve it with a slice of crusty bread or a simple soup. A cold glass of Sauvignon Blanc or sparkling water with a wedge of lemon works beautifully alongside.
- Try swapping the nuggets for crispy tofu if you want a plant-based version.
- Double the dressing recipe and keep extra in the fridge for drizzling over grain bowls or roasted vegetables.
- If you can't find sugar snap peas, snow peas or thinly sliced bell pepper work just as well.
Save Pin This salad has become my go-to when I want something that feels indulgent but still light. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I make this salad vegetarian?
Yes, substitute plant-based nuggets and omit anchovies from the dressing to keep it vegetarian.
- → How do I get crispy nuggets without frying?
Air frying the nuggets at 400°F for 10–12 minutes ensures a golden, crisp texture without deep frying.
- → What fresh herbs are used in the dressing?
The dressing includes parsley, basil, and chives, which contribute to its bright, herbal flavor.
- → Can this salad be made ahead of time?
Prepare components separately and toss together just before serving to maintain freshness and crispness.
- → Are there gluten-free options for this dish?
Yes, use gluten-free nuggets and verify all ingredients to accommodate gluten sensitivities.