Goat in the garden classic salad with meat and chips

Step-by-step cooking

1. Step 1:

   

   How to make a Goat salad in the garden classic 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 better to use? I usually cook this salad with young cabbage or with spitzkol (it has tender, soft leaves with a slightly sweet taste).

2. Step 2:

   

   Wash the beets and boil until tender (most recipes offer this option). I like the salad with raw beetroot more, I used it in the recipe. You choose for yourself which option is more to your liking. 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, dry it with paper napkins. 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 tender (about 20-25 minutes).

5. Step 5:

   

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

6. Step 6:

   

   Grate the beets or cut them into thin strips.

7. Step 7:

   

   Grate the cucumber as well, then squeeze the juice slightly.

8. Step 8:

   

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

10. Step 9:

    

    It remains to assemble the salad. Place the fried fillets in the center of a large flat plate.

11. Step 10:

    

    Next, lay the vegetables in small portions, alternately.

12. Step 11:

    

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

13. Step 12:

    

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

14. Step 13:

    

    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 a press, add ground peppers and aromatic herbs. Squeeze the juice of half a lemon.

15. Step 14:

    

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

16. Step 15:

    

    I pour the finished salad evenly with a fragrant sauce and be sure to add red onions to vegetables and meat in this case, cut into thin half rings.

17. Step 16:

    

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