Goat in the garden classic salad with meat and chips

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make a classic Goat salad in the garden with meat and chips? Prepare all the necessary products according to the list. Instead of chicken fillet, you can take lean beef, pork, turkey or sausage. Which cabbage is best to use? I usually prepare this salad with young cabbage or spitzkol (it has tender, soft leaves with a slightly sweet taste).

2. STEP 2

   

   Wash the beets and boil until tender (most recipes suggest this option). I like the salad better with raw beets; that’s what I used in the recipe. You choose for yourself which option you prefer. Peel the carrots, remove the outer hard leaves from the cabbage, rinse the cucumber and everything else.

3. STEP 3

   

   Wash the meat under running water and dry with paper towels. Cut the meat into thin strips.

4. STEP 4

   

   Fry the chicken in a preheated frying pan with a small amount of vegetable oil. Add a pinch of salt and your favorite spices. Stir the pieces so they don't burn. Fry until done (about 20-25 minutes).

5. STEP 5

   

   Grate the carrots on a Korean salad grater. If you don’t have one, use a regular grater with large teeth.

6. STEP 6

   

   Grate the beets or cut into thin strips.

7. STEP 7

   

   Grate the cucumber in the same way, then lightly squeeze out the juice.

8. STEP 8

   

   Shred the cabbage thinly. If you are not using young cabbage, then lightly salt the chopped cabbage and remember it with your hands without fanaticism.

9. STEP 9

   

   All that remains is to assemble the salad. Place the fried fillet in the center of a large flat plate.

10. STEP 10

    

    Next, add vegetables in small portions, one at a time.

11. STEP 11

    

    At the very end, add chips to the salad. Instead of chips, you can take French fries; they go very well with all the ingredients in the salad.

12. STEP 12

    

    Garnish the finished dish with fresh herbs and serve. Offer it with mayonnaise (preferably homemade) or any favorite sauce.

13. STEP 13

    

    I like the Goat salad in the garden with aromatic dressing. To do this, in a deep container I mix olive or vegetable oil, a pinch of salt and sugar, garlic passed through a press, add ground peppers and aromatic herbs. I squeeze the juice of half a lemon.

14. STEP 14

    

    Mix everything thoroughly until the salt and sugar are completely dissolved.

15. STEP 15

    

    I evenly pour the aromatic sauce over the finished salad and in this case, be sure to add red onion, cut into thin half rings, to the vegetables and meat.

16. STEP 16

    

    This version of the salad, it seems to me, is more dietary than with mayonnaise. At the holiday table, mix the salad and offer it to guests to try before the chips soften.

Comments on the recipe

tatyanochka2022

26.10.2023

4.5

Today I made one of my favorite salads for lunch using the goat recipe in the garden, a classic salad with meat and chips. True, I added something of my own to the recipe. Instead of chips, I added fried potatoes (cut them into thin slices and fried them until crispy). I didn't have cucumber, I didn't add it. I cut the chicken breast into small strips, fried it, salted it and added Italian herbs. I decided to boil the beets, since my husband doesn’t eat fresh. I grated beets and carrots on a coarse grater, finely chopped cabbage and onions. Placed all the ingredients on a large plate. Meat in the middle, vegetables around it. Everything looked very bright and appetizing! I put meat and vegetables on my plate - a little of everything, and dressed it with mayonnaise. MMM tasty! The combination of fresh vegetables with meat and fried potatoes is wonderful! I especially liked the fresh vegetables - juicy and crispy. Thank you very much for the recipe!

Stefania

26.10.2023

4.8

A beautiful, healthy and original dish for any table! This Goat in the Garden salad is a classic salad with meat and chips - a universal dish. I love it because there are no rules, you can make it from the ingredients you like. This is a light salad that can decorate a holiday table, and can also be eaten every day. Thanks for the recipe!