Pin it I stumbled onto this salad on a Tuesday when I had leftover nuggets from my nephew's lunch and a head of cabbage I kept meaning to use. I tossed them together with whatever herbs were still alive on my windowsill, and suddenly I understood why the internet wouldn't stop talking about it. The crunch of cold cabbage against warm, crispy nuggets felt like breaking some unspoken rule in the best way. Now it's my go-to when I want something that feels like a treat but also like I'm taking care of myself.
The first time I made this for friends, I worried it would seem too casual, but they went quiet after the first few bites and then asked for seconds. One of them said it reminded her of summer picnics, even though we were eating it in my cramped kitchen in January. I realized then that food doesn't need to be complicated to feel like an occasion. Sometimes all it takes is a little crunch, a little green, and something warm on top.
Ingredients
- Frozen chicken nuggets: Use whichever brand you love or have on hand, the air fryer will make them golden and crisp no matter what.
- Green cabbage: Shred it as thin as you can manage, it becomes this delicate, crunchy base that soaks up dressing beautifully.
- Romaine lettuce: Adds a different kind of crispness and a little extra freshness that balances the richness of the dressing.
- Cucumber: I like to dice mine small so every forkful gets a cool, watery bite.
- Sugar snap peas: Slice them thin on the diagonal, they bring a sweet snap that surprises you.
- Green onions: These add a mild sharpness that wakes up the whole bowl.
- Fresh parsley and basil: Don't skip the herbs, they make the salad taste alive and summery even in the dead of winter.
- Greek yogurt: This is the creamy backbone of the dressing, tangy and thick enough to cling to everything.
- Mayonnaise: Balances the yogurt's tang with a silky richness.
- Lemon juice and white wine vinegar: Brightness in liquid form, they cut through the creaminess and make the flavors pop.
- Garlic: One clove is enough to add a gentle warmth without overpowering the herbs.
- Anchovy fillets: Optional but worth it, they dissolve into the dressing and add a savory depth you can't quite name.
Instructions
- Get the nuggets crispy:
- Preheat your air fryer to 400°F and arrange the nuggets in a single layer, giving them a light spritz of cooking spray. Air fry for 10 to 12 minutes, flipping them halfway through, until they're golden and crackling at the edges.
- Prep the salad base:
- While the nuggets cook, toss your shredded cabbage, romaine, cucumber, snap peas, green onions, parsley, and basil into a large bowl. It should look like a garden exploded in there.
- Blend the dressing:
- Add the yogurt, mayo, herbs, lemon juice, vinegar, garlic, anchovies if using, salt, and pepper into a blender. Blend until it's smooth and pale green, tasting as you go and adjusting with more lemon or salt if needed.
- Toss everything together:
- Pour the dressing over your salad base and toss with your hands or tongs until every leaf is coated. The dressing should be generous but not drowning the greens.
- Top and serve:
- Cut the warm nuggets into bite-sized pieces and scatter them over the top. Serve immediately while the nuggets are still warm and the salad is cold and crisp.
Pin it I keep thinking about the afternoon my sister came over stressed from work and I made this without asking if she was hungry. She ate two bowls standing at the counter and told me she forgot what it felt like to enjoy a meal in the middle of a hard week. That's when I realized this salad is more than lunch, it's a small reset button you can make in your own kitchen.
Making It Your Own
You can swap the chicken nuggets for plant-based ones and skip the anchovies to make this completely vegetarian. I've also added sliced avocado on days when I wanted something creamier, and thin radish rounds when I craved extra crunch. Some people like to add a handful of toasted nuts or seeds on top, which I think is a great idea if you want a little more texture.
What to Serve It With
This salad is filling enough to stand alone, but I've served it alongside crusty bread or a simple tomato soup when I wanted something more. A crisp Sauvignon Blanc pairs beautifully if you're in the mood for wine, or just sparkling water with a squeeze of lemon if you want to keep it light. It also works surprisingly well as a packed lunch, just keep the dressing separate until you're ready to eat.
Storage and Leftovers
If you have leftovers, store the dressed salad and nuggets separately in the fridge. The salad will keep for a day, though it won't be as crisp. The nuggets can be reheated in the air fryer for a few minutes to bring back their crunch. Honestly, I usually just make what I need and save the extra dressing in a jar, it's incredible on grain bowls, roasted vegetables, or even as a dip for raw veggies.
- Store dressing in an airtight container in the fridge for up to five days.
- If making ahead, prep all your vegetables and keep them in separate bags so they stay fresh and crisp.
- Leftover nuggets are great chopped up and added to wraps or grain bowls the next day.
Pin it This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that for you too, something easy and bright that you can count on when you need it.
Recipe FAQ
- → What is the best way to cook the nuggets?
Air frying at 400°F for 10–12 minutes ensures a crispy exterior and juicy interior without added oil.
- → Can I make a vegetarian version?
Yes, substitute plant-based nuggets and omit anchovies from the dressing for a vegetarian option.
- → How do I prepare the Green Goddess dressing?
Blend Greek yogurt, mayonnaise, fresh parsley, basil, chives, lemon juice, white wine vinegar, garlic, salt, and pepper until smooth.
- → Which herbs are featured in the salad and dressing?
Fresh parsley, basil, and chives provide bright, herbal notes throughout the salad and dressing.
- → What sides or drinks pair well with this dish?
A crisp Sauvignon Blanc or sparkling water with lemon complements the fresh and tangy flavors beautifully.
- → Can I prepare this salad in advance?
Yes, prepare the salad and dressing separately and toss just before serving to maintain freshness and texture.