Green Goddess Nugget Crunch (Printable)

Crisp cabbage, fresh herbs, and warm air-fried nuggets with a creamy, vibrant green dressing.

# What You Need:

→ 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

# How-To Steps:

01 - Set the air fryer to 400°F and let it heat up.
02 - Place chicken nuggets in a single layer in the air fryer basket and lightly coat with cooking spray. Air fry for 10 to 12 minutes, turning halfway, until golden and crisp. Allow to cool slightly, then cut into bite-sized pieces.
03 - In a large bowl, mix shredded cabbage, chopped romaine, diced cucumber, sliced sugar snap peas, green onions, parsley, and basil.
04 - Combine Greek yogurt, mayonnaise, parsley leaves, basil leaves, chives, lemon juice, white wine vinegar, garlic, anchovy fillets if using, salt, and black pepper in a blender or food processor. Blend until smooth and adjust seasoning if necessary.
05 - Pour the Green Goddess dressing over the salad mix and toss gently until fully coated.
06 - Arrange the warm chicken nugget pieces over the dressed salad and serve immediately.

# Expert Tips:

01 -
  • It turns something as simple as frozen nuggets into a meal that actually feels exciting and alive.
  • The creamy herb dressing clings to every shred of cabbage, so each bite is as flavorful as the last.
  • You can throw it together in under half an hour, which means no excuses on busy weeknights.
  • It's one of those rare dishes that tastes indulgent but leaves you feeling light and energized.
02 -
  • Don't overdress the salad too early or it will wilt and lose that satisfying crunch.
  • If you skip the anchovies, add a tiny pinch of extra salt to make up for the savory depth they bring.
  • Letting the nuggets cool for a minute before cutting them keeps them from getting soggy when they hit the dressed greens.
03 -
  • Use a mandoline or the shredding blade on your food processor to make quick work of the cabbage.
  • Taste your dressing before you pour it, every batch of herbs tastes a little different and you might want more lemon or salt.
  • If you don't have an air fryer, bake the nuggets in a hot oven at 425°F until crispy, it works just as well.
Go Back