Goat in the garden salad classic with meat and chips

4 servings
40 min

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

Wash the candle and boil until cooked (most recipes offer this option). I like the salad more with raw candles, in the recipe I used it. You choose for yourself which option you like more. Peel the carrots, remove the outer hard sheets, cucumber from the cabbage and rinse everything else.

Wash the meat under running water, dry with paper wipes. Cut the meat into thin strips.

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

Grate the carrots on a grater for Korean salads. If you don't have one, then use a regular grater with large teeth.

Rub the glow or cut into thin strips.

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

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

It remains to collect the salad. Put the fried fillet in the center of a large flat plate.

Next, lay vegetables in small portions, alternately.

At the very end, add the chips to the salad. Instead of chips, you can take French fries, they are very well combined with all the components in the salad.

Garnish the finished dish with fresh greens and serve. Offer mayonnaise (better at home) or any favorite sauce for it.

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

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

I evenly water the finished salad with aromatic sauce and, in this case, add red onions cut into thin half rings to vegetables and meat.

This version of salad, it seems to me, is more dietary than with mayonnaise. On the festive table, toss the salad and offer guests a sample until the chips have softened.