Green Goddess Nugget Salad (Printable)

Crunchy shredded cabbage and greens tossed with creamy Green Goddess dressing and crisp nugget pieces.

# 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 - 1/2 cup green onions, thinly sliced
08 - 1/4 cup fresh parsley, chopped
09 - 1/4 cup fresh basil, chopped

→ 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

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • It satisfies that craving for something crunchy and creamy without feeling heavy afterward.
  • The green goddess dressing tastes like summer in a jar, bright and herby with just enough tang.
  • You can throw it together on a weeknight and still feel like you cooked something special.
02 -
  • Don't dress the salad too far in advance or the cabbage will release water and turn soggy.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
03 -
  • Let the nuggets cool for a minute before cutting them so they don't fall apart into crumbs.
  • Taste your dressing before you pour it, every batch of herbs tastes a little different and you might need an extra squeeze of lemon or pinch of salt.
Return