Classic “Goat in the Garden” Salad with Meat and Chips
With original presentation - festive, beautiful, and delicious! Classic “Goat in the Garden” salad with meat and chips is perfect for any celebration. You can swap ingredients as you like, creating a new kaleidoscope of colors and flavors. This salad grabs attention with its brightness and is always the first to disappear from the table!
Updated : 07 January, 2026
Easy
About 30 min.
Ingredients
Main
300 grams
Chicken fillet
1
Cucumber
1
Beetroot
100 grams
Chips
200 grams
Cabbage
2
Carrot
to taste
Salt
to taste
Ground black pepper
to taste
Greens
0.5
Onion
Sauce
4 tablespoon
Olive oil
0.5
Lemon
0.5 teaspoon
Sugar
0.25 teaspoon
Salt
2
Garlic
to taste
Pepper
to taste
Italian herbs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make classic “Goat in the Garden” salad with meat and chips? Prepare all ingredients from the list. Instead of chicken fillet, you can use lean beef, pork, turkey, or even sausage. What cabbage is best? I usually make this salad with young cabbage or pointed cabbage (it has tender, soft leaves with a slightly sweet taste).
Step 2
Wash the beets and boil until tender (this is the option suggested in most recipes). I prefer this salad with raw beets, and that’s what I used here. Choose the option you like best. Peel the carrot, remove the tough outer leaves from the cabbage, and rinse the cucumber and everything else.
Step 3
Rinse the meat under running water and pat dry with paper towels. Cut the meat into thin strips.
Step 4
Fry the chicken in a preheated skillet with a little vegetable oil. Add a pinch of salt and your favorite spices. Stir so the pieces don’t burn. Cook until done (about 20-25 minutes).
Step 5
Grate the carrot on a Korean-style grater. If you don’t have one, use a regular coarse grater.
Step 6
Grate the beet or cut it into thin strips.
Step 7
Grate the cucumber as well, then gently squeeze out some of the juice.
Step 8
Shred the cabbage thinly. If you’re using a mature head, lightly salt the shredded cabbage and gently rub it with your hands (without overdoing it).
Step 9
Assemble the salad. Place the fried fillet in the center of a large flat plate.
Step 10
Arrange the vegetables around it in small portions, one by one.
Step 11
Add chips at the very end. Instead of chips, you can use French fries - they pair very well with all the salad components.
Step 12
Garnish with fresh herbs and serve. Offer mayonnaise (preferably homemade) or any favorite sauce.
Step 13
I like this salad with an aromatic dressing. To make it, mix olive or vegetable oil with a pinch of salt and sugar in a deep bowl, add garlic pressed through a press, then add ground peppers and dried herbs. Squeeze in the juice of half a lemon.
Step 14
Mix thoroughly until the salt and sugar fully dissolve.
Step 15
I pour the aromatic sauce evenly over the finished salad and, in this case, I add red onion sliced into thin half-rings to the vegetables and meat.
Step 16
This version, in my opinion, is more diet-friendly than the one with mayonnaise. At the festive table, toss the salad and let guests taste it before the chips soften.
Author note
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