Festive Goat and Garden Salad with Meat and Chips

With original design, festive, beautiful and delicious! Classic Goat salad in the garden with meat and chips is ideal for serving for any holiday. Products can be replaced at will, creating a new kaleidoscope of colors and taste. The salad attracts attention with its brightness and is always the first to fly off the table!
cook time: 40 min
Logan Winslow
Festive Goat and Garden Salad with Meat and Chips

Nutrition Facts (per serving)

142
Calories
7g
Fat
9g
Carbs
7g
Protein

Ingredients (4 portions)

Basics:

Chicken fillet 300 g
cucumbers 1 pc
Beet 1 pc
Chips g
Cabbage 200 g
Carrot 2 pc
Salt to taste
Ground black pepper to taste
Greenery to taste
Onion 0.5 pc

Refueling (optional):

Olive oil 4 tbsp
Lemons 0.5 pc
Sugar 0.5 tsp
Salt 0.25 tsp
Garlic 2 clove
Pepper to taste
Italian herbs to taste

Recipe instructions

Step 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).

Step 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.

Step 3

Step 3
Wash the meat under running water and dry with paper towels. Cut the meat into thin strips.

Step 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 donʼt burn. Fry until done (about 20-25 minutes).

Step 5

Step 5
Grate the carrots on a Korean salad grater. If you don’t have one, use a regular grater with large teeth.

Step 6

Step 6
Grate the beets or cut into thin strips.

Step 7

Step 7
Grate the cucumber in the same way, then lightly squeeze out the juice.

Step 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.

Step 9

Step 9
All that remains is to assemble the salad. Place the fried fillet in the center of a large flat plate.

Step 10

Step 10
Next, add vegetables in small portions, one at a time.

Step 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.

Step 12

Step 12
Garnish the finished dish with fresh herbs and serve. Offer it with mayonnaise (preferably homemade) or any favorite sauce.

Step 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.

Step 14

Step 14
Mix everything thoroughly until the salt and sugar are completely dissolved.

Step 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.

Step 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.

Additional rubrics

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