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Goat in the garden classic salad with meat and chips

Goat in the Garden Salad with Meat and Chips (Classic)

Eye-catching, festive, pretty, and delicious! The classic "Goat in the Garden" salad with meat and chips is perfect for any celebration. Swap the ingredients however you like to create a new burst of color and flavor. This salad always grabs attention with its bright look — and it's the first to disappear from the table!

Pearl

Recipe author

Goat in the garden classic salad with meat and chips

Composition / ingredients

Servings:

Chicken breast (or lean beef, pork, or turkey)

300

Cucumber (medium)

Beet

Potato chips

100

Cabbage

200

Carrots

Salt

Ground black pepper

Fresh herbs (optional, for serving)

Onion (small, optional)

0.5

Olive oil

Lemon (small)

0.5

Sugar

0.5

Salt (or a little more)

0.25

Garlic (small)

Pepper (ground red and black)

Italian herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 30 % 7 g

Carbohydrates 39 % 9 g

142 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 40 min

Step 1:

How do you make the classic "Goat in the Garden" salad with meat and chips? Gather all the ingredients. Instead of chicken breast, you can use lean beef, pork, turkey, or sausage. Which cabbage is best? I usually make this with young cabbage or pointed (sweetheart) cabbage, which has tender, soft leaves with a slightly sweet taste.
Step 2:

Wash the beet and boil it until tender (most recipes call for this). I actually prefer the salad with raw beet, which is what I used here — pick whichever you like best. Peel the carrots, remove the tough outer leaves from the cabbage, and rinse the cucumber and everything else.
Step 3:

Wash the meat under running water and pat it dry with paper towels. Cut it into thin strips.
Step 4:

Sauté the chicken in a hot skillet with a little vegetable oil. Add a pinch of salt and your favorite spices. Stir the pieces so they don't burn. Cook until done, about 20-25 minutes.
Step 5:

Grate the carrots on a julienne (Korean-salad) grater. If you don't have one, use the coarse side of a regular box grater.
Step 6:

Grate the beet or cut it into thin strips.
Step 7:

Grate the cucumber too, then lightly squeeze out the juice.
Step 8:

Thinly shred the cabbage. If it's not young cabbage, lightly salt the shredded leaves and gently scrunch them with your hands — just a little.
Step 9:

Now assemble the salad. Mound the sautéed chicken in the center of a large flat plate.
Step 10:

Arrange the vegetables around it in small portions, alternating them.
Step 11:

Last, add the potato chips to the salad. You can use French fries instead — they pair really well with everything here.
Step 12:

Garnish with fresh herbs and serve. Offer mayonnaise (homemade is best) or any favorite sauce alongside.
Step 13:

I like this salad with a flavorful dressing. In a deep bowl, I whisk together olive or vegetable oil, a pinch each of salt and sugar, pressed garlic, ground peppers, and aromatic herbs, then squeeze in the juice of half a lemon.
Step 14:

Whisk everything thoroughly until the salt and sugar dissolve completely.
Step 15:

I drizzle the dressing evenly over the finished salad, and in this version I always add red onion cut into thin half-rings along with the vegetables and meat.
Step 16:

This version feels a bit lighter to me than the mayonnaise one. At the table, toss the salad and serve it to your guests before the chips go soft.

Get creative and add bell peppers (different colors are nice), or canned corn, green peas, radishes, and more. Korean-style carrots make the finished dish even more vivid and flavorful. The beauty of this salad is that you can add just about any vegetable. It's inexpensive yet impressive. Serve it with mayonnaise or any sauce you like. Enjoy!
Wash the meat and be sure to pat it dry with a paper towel — excess moisture keeps it from browning and makes it steam instead.
You can swap the chicken for turkey or any other meat you like, but keep in mind the cooking time and calorie count will change.
All oils are only good up to a certain point — the smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. It's worth learning how to pick the right oil for frying and gauge the right temperature.