Description
A vibrant and refreshing Green Goddess Nugget Salad combining crispy air-fried chicken nuggets with a fresh medley of green vegetables and herbs, all tossed in a creamy, tangy Green Goddess dressing. Perfect for a quick, flavorful meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken Nuggets
- 16 frozen chicken nuggets
- Cooking spray
Salad
- 4 cups green cabbage, finely shredded
- 1 cup romaine lettuce, chopped
- 1 cup cucumber, diced
- 1 cup sugar snap peas, thinly sliced
- ½ cup green onions, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
Dressing
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- ¼ cup fresh parsley leaves
- ¼ cup fresh basil leaves
- 2 tablespoons fresh chives
- 2 tablespoons lemon juice
- 2 teaspoons white wine vinegar
- 1 clove garlic
- 2 anchovy fillets (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Air Fryer: Set your air fryer to 400°F (200°C) and allow it to heat fully to ensure the nuggets cook evenly and become crispy.
- Cook Chicken Nuggets: Arrange the frozen chicken nuggets in a single layer in the air fryer basket and lightly spray them with cooking spray to promote crispiness. Air fry for 10 to 12 minutes, turning once halfway through, until golden and crisp. Remove the nuggets and let them cool slightly before cutting into bite-sized pieces.
- Combine Salad Ingredients: In a large bowl, mix the finely shredded green cabbage, chopped romaine lettuce, diced cucumber, thinly sliced sugar snap peas, green onions, chopped parsley, and chopped basil until evenly combined, creating a fresh and crunchy salad base.
- Prepare Dressing: In a blender or food processor, blend together Greek yogurt, mayonnaise, fresh parsley leaves, fresh basil leaves, fresh chives, lemon juice, white wine vinegar, garlic, anchovy fillets (if using), salt, and black pepper until the dressing is smooth and creamy. Taste and adjust the seasoning as needed.
- Dress the Salad: Pour the prepared Green Goddess dressing over the salad mixture and toss thoroughly to coat all the ingredients evenly with the flavorful dressing.
- Assemble and Serve: Top the dressed salad with the warm, bite-sized chicken nugget pieces and serve immediately for the best texture and flavor combination.
Notes
- To make the salad vegetarian, simply omit the anchovy fillets from the dressing.
- For a lighter dressing, substitute some of the mayonnaise with additional Greek yogurt.
- Make sure to spray the chicken nuggets lightly to achieve a crispy texture without excess oil.
- The salad is best served immediately to keep the chicken nuggets crispy and the veggies fresh.
- Feel free to add other green herbs like tarragon or dill for different flavor twists.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
