Delicious salad with chicken hearts

Home » Chicken salads » Salad with chicken hearts - delicious recipes with boiled and fried hearts

Valentina Kolesnikova 08/04/2020 (Updated: 08/18/2020) 29 No comments

Do you often prepare salads with chicken hearts? Just two days ago I came across trays with hearts lying in a row. So big, even, neat and very appetizing. And then I remembered that I haven’t made “hearty” salads for a long time. I left the store with two huge trays of fresh chicken hearts.

After going through my recipes, I selected a few that my family especially liked. And in the evening, three delicious and appetizing salads were already on our family table. Literally two approaches and the salads were gone, all three of them.

So I decided to dedicate today’s selection to this amazing dish. I’m sure your family loves these salads too. And if you don’t know which one to cook, then here are some simple, but very tasty and inexpensive recipes.

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How to cook chicken hearts for salad?
Heartbreaker salad with chicken hearts
Delicious holiday salad with eggplants
Very quick warm salad with fried chicken hearts in Korean style
Chicken heart salad with bell pepper and fresh cucumber
Salad with chicken hearts and pickled cucumbers
Chicken heart salad with canned green peas
Salad of chicken hearts, mushrooms and bell peppers

How to make a delicious chicken heart salad?

First of all, about general points. How to prepare a delicious salad from chicken hearts?

You just need to properly prepare the hearts themselves, because with all the other components the situation is simpler. Here are some useful tips you can use:

First, chicken hearts must be processed: fat and blood vessels are removed, and then washed under running water.

Chicken hearts are fried only in hot oil - 5-7 minutes on each side. Then simmer for another 10-15 minutes over low heat, adding a little water if necessary.

If fried food isn't your thing, no problem. You can just put out the hearts. They are placed in a small amount of boiling water and simmered for 20 minutes. Another option is to fry the onion until half cooked, put the offal on it and cook for at least 20 minutes. When all the liquid has evaporated, you need to add a little water or broth.

Finally, one more principle - after cooking, all fat or moisture should be drained off, and the hearts themselves should be cooled to room temperature. You can then cut and add to the main ingredients.

Chicken heart salad with canned green peas

Instead of green peas, you can add pickled cucumber or canned corn.

600 gr. chicken hearts;
½ tsp. salt;
2 bay leaves;
5 peppercorns;
2 carrots;
2 onions;
½ can of canned green peas;
1/3 tsp. salt;
1/3 tsp. curry;
1/3 tsp. khmeli-suneli.

Cook the hearts until tender and cool them in the broth.

Dice the onion and fry until transparent.

Three carrots on a coarse grater and add to the onion. Simmer until the carrots are tender.

Cut the hearts into cubes.

Place the hearts, onions and carrots into a deep bowl, add salt and other spices. Add half of the green peas.

Mix everything well and let it brew for 30-40 minutes. There is no need to season with mayonnaise or sour cream, since the salad contains vegetable oil.

Place on a platter and serve.

Salad with chicken hearts and onions

Let's start with a very simple, but at the same time very tasty salad with chicken hearts and onions. You can call it homemade. It’s better to eat this dish on a day off, so you don’t have to go anywhere later, but just relax in a relaxed atmosphere.

The reason is that this chicken heart salad contains onions. It is preferable to use red onion, which is also called Yalta. It is incredibly tasty, juicy, with a pleasant sweetness. And most importantly, it’s not at all caustic, and you definitely don’t need to cry from it.

What products will you need?

Chicken hearts - 400 g,
Yalta red onion - 2-3 pcs.,
fresh or pickled cucumbers - 2 pcs.,
canned green peas - 100 g,
mayonnaise for dressing.

How to prepare a salad step by step

We cut the stewed or fried (or boiled) hearts into not very small pieces - so that something will definitely get on the tooth.
We cut the onion into half rings and be sure to separate the feathers - everything should look very neat.
Now you can cut some other juicy component - for example, fresh or pickled cucumbers (in medium cubes).
Then add canned peas - they will not only enrich the taste, but also add satiety with a minimum amount of calories.
The last step is traditionally adding mayonnaise. And of course, don’t forget to decorate the salad with chicken hearts and onions with fresh herbs.

Chicken heart salad with onions
HOMEMADE MAYONNAISE (50 kcal in 1 tablespoon)

If you are very careful about your figure, you are doing the right thing. But this is not a reason to categorically refuse mayonnaise. For example, you can simply make your own homemade sauce, which, unlike industrial sauce, does not contain starch, thickeners or other dubious additives.

To do this, take 1 chicken egg yolk, only 2 dessert spoons of vegetable oil (preferably olive), juice from 1 lemon, half a teaspoon of sugar and a pinch of salt. All this is whipped together in a blender. As a result, in 1 minute we will get excellent homemade mayonnaise.

Chicken heart salad - 8 recipes

By-products, which include chicken hearts, are an important component of the diet due to their high content of nutrients: protein, vitamins A, B, PP, various trace elements and amino acids. Chicken heart salad is not only a delicious snack, but also a source of nutrients for the human body.

In the process of creating a culinary dish:

Eggs and offal are boiled.
After cooling, the boiled products are crushed.
The onion is cut into thin half rings and marinated in a water-vinegar solution for 30 minutes to eliminate the bitter taste.
Carrots are also chopped for convenience.
After preparation, all components are mixed and seasoned with mayonnaise.

Light snack for the holiday table

A wonderful light salad that will decorate any holiday table and surprise all the gathered guests with its exquisite taste.

Preparing a salad rich in healthy elements is quite simple:

Well-washed offal is cut into slices and fried in a frying pan until ready.
While the hearts are fried, the onion is chopped into cubes and the olives into rings.
After boiling, the beans are cut into small pieces.
After cooling, the hearts are mixed in a bowl with beans, olives and onions.
The salad is dressed with sauce and decorated with torn greens.

When preparing:

Pre-boiled offal is cut into rings.
The carrots are chopped into strips and poured with sauce.
Onion half rings are poured with juice squeezed from half a lemon.
The salad ingredients are mixed, salted, peppered and dressed with oil.
Before serving, the salad is infused in the refrigerator for 30 minutes.

To create a spicy dish, you should follow the algorithm presented below:

Boiled and cooled offal is cut into thin rings.
Radishes and carrots are rubbed into strips.
Onions and peppers are cut into slices.
Ginger, chili and garlic are chopped.
In a deep bowl, mix the ingredients with the addition of coriander, season with sauce and slightly heated sesame oil.

To prepare a nutritious breakfast you need:

hearts – 500 g;
green peas – 1 jar;
eggs – 3-4 pcs.;
potatoes – 300 g;
cucumbers – 250 g;
mayonnaise – 60 ml;
herbs, spices - to taste.

To feed your family a nutritious meal:

Boiled hearts, eggs and potatoes are cut into cubes.
Straws are made from cucumber.
The greens, depending on preference, are finely chopped.
The prepared ingredients, green peas removed from the jar and spices are mixed in a deep salad bowl, after which everything is seasoned with salad mayonnaise.

When preparing snacks, you should follow the following steps:

Onions are sautéed in a frying pan with heated oil.
After the onions become translucent, the offal cut into 4 parts is added to the frying pan.
After 15 minutes, chopped mushrooms are added to the ingredients and fried for no more than 3 minutes.
After cooling, the mixture is mixed with grated cheese and garlic passed through a press, salted, peppered and seasoned.

There are no difficulties during preparation:

Sliced hearts are fried until golden brown, salted and seasoned.
Pieces of beans and pepper are laid out in a salad bowl, where after cooling the main component is added.

Additionally, you need to acquire the following components:

canned pineapples – 100 g;
onion – 100 g;
apple – 100 g;
celery – 2 stalks;
spinach – 1 bunch;
sesame – 40 g;
soy sauce – 40 ml;
rice vinegar – 15 ml;
orange juice – 50 ml;
olive oil – 50 ml;
sunflower oil – 100 ml;
ground pepper – ½ teaspoon;
sugar, salt - to taste.

The cooking process is as follows:

After cleaning, the onion is placed in boiling water, and then chopped and pickled to remove bitterness.
The cabbage is finely chopped and ground with sugar and salt.
The apple straws are sprinkled with oil.
The greens are torn, the pineapple is cut into cubes, and the sesame seeds are fried.
In a separate bowl, thoroughly mix the liquid ingredients with pepper.
The hearts are fried in oil, and after cooling, mixed with prepared products and seasoned with a liquid mixture.

So, using simple recipes, you can create a varied menu for every day.

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Mediterranean chicken heart salad

Now let’s take on a lighter (in terms of calories) salad recipe with chicken hearts.

Ingredients

chicken hearts - 300 g,
red onion - 1-2 pcs.,
green olives - 100 g,
prepared seafood (boiled or canned squid, shrimp) - 200 g,
fresh basil,
fresh parsley,
soy sauce for dressing.

Preparation progress

Cut the boiled chicken hearts into small pieces.
Cut the red onion into cubes of the same size.
Now it’s the turn of the olives - cut them in half (of course, remove the pits).
To emphasize the Mediterranean accent, we will add any seafood - fortunately, getting them is not at all a problem now. Boiled squid, marinated oysters, and shrimp are appropriate.
And the last stage is parsley and basil. You can add some salt, but you can also get by with soy sauce. Although, of course, this already brings the dish closer not to the Mediterranean, but to China. But from the point of view of taste it definitely won’t be worse.

Chicken heart salad with beans and olives

Chicken heart salad - very tasty and simple recipes

Salads made from chicken hearts, thanks to the specific taste of the offal, are not like others. Recipes for preparing dishes from healthy products are unpretentious and amazingly simple.

But the salad always turns out very tasty and original. By serving an unusual appetizer on the festive table, you will immediately rise in the eyes of your guests and acquire the title of a skilled housewife in cooking.

They are filling, so they are perfect for dinner.

Like all the “details” of chicken, the hearts are pleasingly low in calories. There is practically no fat layer in them, and what is there can be cut off. From here to 100 gr. only 155 kcal. Hearts are friends with many products, combining perfectly and complementing each other.

How to make a delicious chicken heart salad

Uninformed housewives immediately have several important questions about preparing salads with hearts.

Size matters. The smaller the hearts, the more tender and tastier they are.
Try to take chilled offal, with greater preservation of nutrients. Defrost frozen briquettes in natural conditions, on a table or refrigerator shelf. Extreme methods of defrosting are not suitable. You will save time, but at the same time you will lose a lot of useful substances, and the taste of the dish will not be the same.
When preparing the product for cooking, cut off all excess: fat, protruding tubes, films. Be sure to rinse thoroughly, preferably in running water. Better yet, soak the hearts for half an hour and then rinse. You will get rid of blood clots, which will positively affect the taste and appearance of the snack.
Many housewives soak the product in milk, claiming that the hearts become more tender. I agree with this; if I have time, I do it myself.
Another way to make chicken hearts tastier: instead of boiling them, first marinate them and then fry them. I will give the recipe below, but you can use pickled hearts in any version of the dish.

How long to cook chicken hearts for salad:

Cooking time depends on the size of the product. Once boiling, cook for 30 to 40 minutes.

Layered salad with chicken hearts, onions, pickled mushrooms, cheese - a holiday recipe

All products are within walking distance, but the snack will turn out elegant and festive. You can use fresh honey mushrooms and chanterelles, but traditional champignons are better.

Required:

Chicken hearts – 250 gr.
Mushrooms – 200 gr.
Cheese – 150 gr.
Carrots – 2 medium size.
Large onion.
Eggs – 3 pcs.
Walnuts – 100 gr.
Pepper, mayonnaise, salt.

For the marinade:

A bite of 6% - ½ cup.
Salt – a pinch.
Sugar - spoon (adjust the taste yourself, if desired).

How to pickle onions for salad

Pickle the onion in advance by cutting the head into large rings or half rings. Don’t make it too small; the cuts should be felt in the appetizer.

To do this, mix vinegar with salt and sugar. Taste and sweeten if you like sweet onions. The bite can be diluted with water if you don’t like the taste too sour. Also, you can add any seasonings to the marinade.
Let the onion sit for about 30 minutes. Then drain the marinade and place the rings in a bowl. a few more excellent options for pickling onions in another article, run and see if you like them better.

Preparing the salad in layers:

Boil the eggs, cool, chop into cubes.
Coarsely grate the carrots and fry in a frying pan with a little oil. Transfer to a plate.
Then, adding a little oil, fry the mushrooms, cutting them into slices. Cool, placing separately from the carrots.
Grate the cheese using a fine mesh grater.
Toast the walnuts in a dry frying pan (without adding oil). Then chop them with a knife. Crush some of the nuts almost into dust, very finely, then add it to the mayonnaise and mix. The rest will be used to decorate the salad.
Let's start forming the layers of the dish: place carrots on the bottom of the salad bowl. Decorate with a grid of mayonnaise.
Next, make a layer of mushrooms. Place pickled onion rings on top.
Sprinkle generously with mayonnaise sauce. Scatter the egg crumbs.
Next, spread the cheese over the surface. Sprinkle the top with nuts.
To ensure that the layers are well soaked, move the salad bowl to the refrigerator shelf and leave for at least an hour.

How to prepare a salad with hearts, pickled cucumbers and corn

A very popular salad recipe intended for a holiday treat. Pickled cucumber can be safely replaced with fresh one, then the taste will become more delicate. If you are preparing a dish for a holiday, make it in layers. For everyday meals, you can simply mix the ingredients.

We take:

By-product – kilogram.
Pickled cucumbers – 4 pcs. medium size.
Eggs – 6 pcs.
Canned corn - can.
Dill, parsley - a sprig.
Mayonnaise.

Cooking technology:

The day before, boil the eggs with hearts and cool.
Chop the eggs into cubes. Divide the chicken product into rings.
Finely chop the sprigs of dill and parsley.
Place corn and herbs in a salad bowl, add the rest of the ingredients, including mayonnaise.
Mix the appetizer thoroughly, not forgetting to sprinkle with pepper. Adjust the taste for salt, but usually it is not needed.

Delicious salad of chicken liver, hearts, pickles, green peas

I have already suggested an appetizer option with cucumbers, but pickled. There is one more nuance here: liver is added to the salad. If you don’t like it, I allow you not to put it, but the total amount of meat should not decrease.

You will need:

Hearts – 250 gr.
Chicken liver – 250 gr.
Pickled cucumber – 2 pcs.
Eggs - a pair.
Potatoes - 2 tubers.
Peas - a small jar.
Pepper, mayonnaise sauce.

How to do:

Boil by-products in advance (salt the water a little). Boil potatoes and eggs. Tubers can be baked in the oven or boiled in their skins.
Grind all components into proportional cubes. Place in a salad bowl, season with mayonnaise, pepper and stir.

Salad of marinated chicken hearts

After marinating and frying the product, you can stop and serve it as an independent dish. Or add a couple of ingredients, resulting in a delicious dish.

You will need:

Offal.
Dry red wine – 1/3 cup.
Honey - spoon.
Orange juice - a couple of spoons.
Sunflower oil, salt, pepper.
Green peas - a jar.
Eggs – 2 pcs.
Sour cream (mayonnaise).
Garlic – 2 cloves.

How to cook:

Cut the product into rings. Pour over the marinade of wine, juice and honey.
After 30 minutes, drain the marinade and squeeze out the rings a little.
Place in a frying pan with a little oil. Fry until the product is ready. Then cool and transfer to a salad bowl.
Add peas, boiled and diced eggs, finely chopped garlic cloves. Season with sour cream or mayonnaise.

Salad with beans and fried hearts - a very tasty recipe

Despite the addition of mayonnaise sauce, the dish can be classified as a dietary snack. But if you want a guarantee, then replace it with sour cream.

Compound:

Chicken meat – 500 gr.
Red beans (in their own juice) - can.
Onions, carrots - 2 pcs.
Butter, mayonnaise.

Step by step recipe:

First, cook the offal, then fry until beautifully golden. Cool and chop coarsely.
Chop the vegetables, quickly fry until golden brown in a frying pan, and add to the meat.
Drain the juice from the beans and place in a salad bowl. Pour in mayonnaise, stir and bring to the table.

Salad recipe with pickled onions

In my family, the appetizer is called “Heart Story.” An appetizing salad with a spicy taste, I definitely recommend trying it yourself and including it in your holiday menu. Among other brothers, it will stand out for its originality.

Take:

Hearts – 600 gr.
Big carrot.
Large onion.
Lemon – ½ part.
Soy sauce - spoon.
Sunflower oil - spoon.
Pepper, salt.

Cooking method:

Boil the offal in advance, cool, and cut into rings.
Chop the onion into half rings, sprinkle with lemon juice, stir, and leave to marinate for a quarter of an hour.
Grate the carrots into strips (you can use a Korean grater).
Place all the ingredients in a salad bowl, add salt, pepper, and pour in the oil. Stir, let it brew a little.

Salad with chicken hearts and Korean carrots - a simple recipe

Korean cuisine is adored in our country and there will always be guests who will give you compliments and start asking for the recipe. This recipe is the simplest interpretation of ready-made carrots in Korean.

Compound:

By-product – kilogram.
Eggs – 5 pcs.
Ready Korean carrots – 350 gr.
Large onion.
Mayonnaise.

Preparation:

Finely chop the boiled hearts (into cubes). Grind the boiled eggs in the same way.
Add to them a diced onion. Grate the carrots and send them next.
Pour in mayonnaise sauce and stir.

Chicken heart salad with tomatoes and egg

A light dish with plenty of greens and vegetables. Suitable for dinner or serving to guests. For holiday serving, replace sour cream with mayonnaise if you are not counting calories.

Compound:

By-product – 400 gr.
Tomatoes - a couple.
Large onion.
Peas - a small jar.
Eggs – 2 pcs.
Greens - a bunch.
Sour cream, salt.

Step-by-step preparation:

The day before cooking, marinate the onions. I introduced the recipe above, take a look.
Cut the cooked meat into rings, also boil the eggs in advance, wait for it to cool, chop into cubes.
Cut the tomatoes into thin slices.
Combine the ingredients in a salad bowl, season and mix. Chop the greens and sprinkle on top.

Heart salad without mayonnaise

Ingredients:

Hearts – 250 gr.
Medium sized daikon.
Carrot.
Leek - stem.
Green onions - 2 feathers.
Sunflower oil – 2 tablespoons.
Soy sauce - a small spoon.
Lemon juice - large spoon.
Lemon – ½ fruit.
Salt pepper.

Preparation:

Wash the chicken product, divide large hearts in half, do not touch small ones. Dry a little, then fry in a frying pan until done.
Wash the root vegetables, cut into thin strips (you can use a Korean grater).
Chop both types of onions. Divide the leeks into rings, green onions into feathers 5-6 cm long.
Mix sunflower oil, soy sauce, lemon juice in a bowl.
Combine the ingredients, add the dressing, stir and enjoy.

Warm dietary salad “Nest” - video recipe made from hearts

A wonderful snack option that can be served warm or eaten cold. Due to soy sauce, the meat becomes spicy and piquant. Bon appetit!

Source: https://KulinarnayaMozaika.ru/salat-iz-kurinyh-serdechek-retsepty.html

Chicken heart salad with corn and pickled cucumbers

Of course, we are all accustomed to traditional salad ingredients. And if you want to get a dish with a classic taste, this recipe for chicken heart salad is suitable.

What products are needed

boiled or fried hearts - 300 g,
pickled or fresh cucumbers - 2 pcs.,
onion (preferably red Yalta) - 1 pc.,
chicken eggs - 3 pcs.,
canned sweet corn - half a can,
mayonnaise for dressing.

How to cook - recipe step by step

Cut the hearts into medium pieces.
Shred 2 cucumbers – pickled or fresh. Salty ones are also suitable, but it’s easy to feel the pleasant flavor nuances of pickled ones: a balance of sour and sweet.
We cut the Yalta onion into half rings - it will add juiciness and decorate the dish.
Meanwhile, boil 3 hard-boiled eggs. If you want to decorate the finished dish, you can boil a dozen quails and then cut them in half.
The next component is corn. Of course, there is no need to cut it.
And lastly - mayonnaise (preferably homemade). Don't forget to decorate the salad with herbs.

Chicken heart salad with corn

Cooking the dish step by step with photos:

Wash the chicken hearts thoroughly in running water.
Pour water into a saucepan, add a little salt and throw chicken hearts into it. Boil them until ready.
Drain the boiled hearts in a colander, then transfer them to a plate.
Cut the chicken hearts into strips as shown in the photo.
Boil the eggs hard.
We peel the boiled eggs and cut them into thin crescents.
Wash the tomatoes and cut into slices.
Finely chop the dill and parsley.
Place chicken hearts in a deep bowl at the bottom.
Add eggs, tomatoes and herbs to them.
Season all ingredients with mayonnaise, add salt, then mix the salad thoroughly.
Let the finished salad soak in the refrigerator for 30 minutes, after which it can be served.

Bon appetit!

Chicken heart salad can easily be classified as a “quick salad”, which is why I included it in the list of the selection of the same name, which is published on my blog. The whole process of preparing the salad is extremely simple, and the step-by-step photographs make it completely understandable, especially for novice cooks. Finally, I want to give a few tips so that your chicken heart salad turns out quickly and without problems:
According to today's recipe, you can prepare a salad not only from chicken hearts, but also from other chicken powders, sausage, boiled pork, chicken fillet, etc.;
If you don’t have tomatoes in the refrigerator, you can replace them with other vegetables, just don’t be afraid to experiment;
Salads of this type benefit significantly in terms of taste if chopped greens are added to them;
Don't forget to give the salad at least half an hour to soak.

Chicken heart salad with rice and peas

And this recipe for chicken heart salad allows you to make a complete cold appetizer that can be a successful and satisfying snack. At the same time, we definitely won’t gain any extra calories: rice, hearts, and peas, as you know, are dietary products.

Salad products

rice - 250 g,
chicken hearts - 150 g,
canned green peas - half a jar,
fresh cucumber - 1 pc.,
greenery,
mayonnaise.

How to cook

First you need to cook the rice. Only we don’t cook porridge, but fluffy rice as a side dish. This can be done as easily as possible - just soak it for at least an hour and rinse thoroughly so that the flowing water becomes perfectly clear. If you don’t have time to wait, just fry the washed rice directly in the pan in a minimal amount of oil. As soon as it becomes a rich white color, pour in boiling water and cook until tender.
Now add rice to the pre-cooked (stewed) and chopped hearts.
The next ingredient is green peas.
If you want to add juiciness, you can cut fresh cucumbers, which go very well with rice (remember the same sushi). You can also chop red onions, but this is not for everybody.
The last stage is a drop of mayonnaise and lots and lots of greens. The cold appetizer is ready. By the way, it can also be eaten hot - you will get a typical second course, tasty, satisfying, but at the same time low in calories.

Chicken heart salad with rice and green peas
HELPFUL ADVICE

Lovers of healthy food can be advised to use broccoli as a “juicy” component. A very tasty combination, and it looks attractive.

Chicken heart salad with rice and broccoli

Salad of chicken hearts and champignons

Cooking time: 1.5 hours Number of servings: 5 Calories: 225 kcal. Kitchen appliances: stove, grater, cutting board, knife, slotted spoon, saucepan, frying pan, sieve, flat plate.

Ingredients

Chicken hearts	0.5 kg
Onion	150 g
Carrot	100 g
Champignon	300 g
Eggs	3 pcs.
Hard cheese	150 g
Black peppercorns	4-5 pcs.
Salt	taste
Ground black pepper	taste
Mayonnaise	50-80 g
Water	500-600 ml
Sunflower oil	60 ml

Step-by-step preparation

Dip 0.5 kg of chicken hearts into cold water and soak for 20-25 minutes. We cut off the fat and films, making a longitudinal cut on each.
In a small saucepan, bring 500-600 ml of water to a boil. Dip the hearts into it, a small onion weighing about 50 g, 4-5 black peppercorns, salt to taste. Cook until done, periodically removing any foam that forms. Remove the finished hearts with a slotted spoon and cool.
Cut 300 g of champignons into slices, 100 g of onions into strips.
Carrots weighing 100-120 g, three on a coarse grater.
Place a frying pan on the fire, pour 30 ml of sunflower oil into it, add the mushrooms and fry until tender. Add salt and ground black pepper to taste.
Place the prepared mushrooms in a sieve and let the excess oil drain.
Heat the frying pan on the stove, add 30 ml of sunflower oil, lay out the chopped onion.
Fry the onion until a caramel color appears and add the carrots. Sauté vegetables over low heat. When the carrots become soft, put them in a separate container and let cool.
Cut the cooled hearts into strips.
First cut 3 hard-boiled eggs lengthwise, and then cut each half into thin long slices.
We collect the salad. Place the chopped hearts, mushrooms, sautéed and cooled vegetables in a deep bowl.
Season with 50-80 g of mayonnaise. Mix carefully.
Grate 150 g of hard cheese on a fine grater.
Place the salad in a heap on a flat plate, sprinkle with cheese shavings. Salad ready.

Video recipe

In this video you will see the entire cooking process: from preparing the ingredients to assembling the salad.

Useful tips

Before boiling, chicken hearts must not only be thoroughly cleaned of films, fat and remnants of blood vessels, but also cut in half to remove blood clots inside.
When boiling, place chicken hearts in boiling water to retain vitamins and minerals.
Cook the hearts over low heat, removing any foam that forms with a slotted spoon. In this case, you will also receive a delicious clear broth, which can be used to prepare any first course.

Salad with chicken hearts, potatoes and cucumbers

Another hearty version of salad with chicken hearts, which in many ways resembles the Stolichny salad recipe.

Salad ingredients

potatoes - 2-3 pcs.,
small carrots - 1 pc.,
chicken hearts - 200-230 g,
green pea,
pickled cucumbers (fresh) - 1-2 pcs.,
mayonnaise,
greenery,
Korean carrots (to taste).

How to cook - step by step recipe

Boil potatoes and carrots, cool, cut into cubes. By the way, for spicy lovers: instead of regular boiled carrots, you can use a Korean-style appetizer.
Mix with pre-cut chicken hearts into small pieces.
Add green peas and pickled cucumbers (can be replaced with salted or fresh ones - everything is done to taste).
The last stage is a little mayonnaise and herbs.

“Stolichny” salad with chicken hearts
This is, if you like, a winter option when you want not only to eat, but also to be satiated.
This dish seems to be asking for baguette croutons with garlic. Just dry a few pieces in the oven and then rub them with a clove of garlic. The aroma of a real holiday!

Mushroom salad: step-by-step recipe

Not too high in calories, but satisfying salad with mushrooms and cheese. The classic version is suitable for buffets and looks very impressive in portioned tartlets.

Ingredients:

250 g chicken hearts;
4 tbsp. l. ready-made cream sauce;
50 ml champignons or wild mushrooms;
20 g onion;
50 g semi-hard cheese;
200 g potatoes;
2 leaves of green salad;
vegetable oil for frying;
salt;
freshly ground black pepper.

Peel the hearts from films, dry them, cut them in half. Peel the potatoes and cut into thin strips. In a deep frying pan, fry the potatoes and hearts, stirring constantly. A little trick - you can pour a little hot water into the pan.

Finely chop the onion, cut the mushrooms into plastic pieces. Place the onion half rings in a separate frying pan and, stirring, fry in a small amount of vegetable oil until transparent. Add the mushrooms and cook everything together for another 5-7 minutes, making sure that the food does not burn.

Place mushrooms with onions and potatoes with offal into a deep bowl. Add coarsely grated cheese, stir, season with cream sauce and freshly ground black pepper. Add salt to taste. Place washed and dried green salad leaves on serving plates, place hearts with mushrooms, vegetables and cheese on top. Serve immediately.

Salad with chicken hearts, mushrooms and rice

For this version of a delicious salad with chicken hearts, we need mushrooms - you can use any of them.

Moreover, we can choose one of two options:

Buy pickled mushrooms (champignons or honey mushrooms in a jar).
Buy fresh mushrooms and stew them along with the hearts.

First option

In this case, you can serve a light heart salad with mushrooms, rice, vegetables and herbs.

Products

boiled rice - 200 g,
boiled chicken hearts 200g,
red onion - 1 pc.,
pickled mushrooms - half a jar,
pickled cucumber - 1-2 pcs.,
red bell pepper - to taste,
lemon juice and a little mayonnaise - for dressing,
tomatoes - for decoration.

How to cook

Take chopped boiled chicken hearts, prepared mushrooms, onion rings, cut pickled cucumbers, add pieces of bell peppers.
Mix everything in a bowl, sprinkle with lemon juice, add a little mayonnaise if desired, mix and that's it - you can eat.
You can serve this salad with tomato slices and, of course, a sprig of herbs.

Chicken heart salad with mushrooms

Second option

This salad with chicken hearts and mushrooms is more filling.

Salad products

boiled fluffy rice - 200g,
stewed chicken hearts - 150g,
fresh large champignons - 3-4 pcs.,
green peas - to taste,
pickled cucumber - 1 pc.,
boiled chicken eggs - 2 pcs.,
mayonnaise for dressing.

Cooking step by step

Cook the fluffy rice (the cooking method is described in the previous recipe).
Boil eggs in salted water.
Stew the hearts together with chopped fresh champignons.
When the boiled and stewed salad products have cooled, cut them into cubes and put them in a bowl.
Add more green peas and chopped pickled cucumber.
Homemade mayonnaise won’t hurt for dressing either.

Let's serve the salad by serving it on a lettuce leaf - we'll please the eye with fresh herbs.

Chicken heart salad with rice, mushrooms and green peas

How to make a delicious and easy salad with chicken hearts

Homemade salad with chicken hearts is one of the most budget-friendly types of meat salads. Plus it cooks quite quickly. You can choose a recipe to suit your needs. For example, where hearts need to be fried in oil with onions, stewed in sour cream, or simply boiled in salted water.

The five most commonly used ingredients in chicken salad recipes are:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Chicken hearts	159	15.8	10.3	0.8
Hard cheese	366	24.1	29.5	0.3
Parsley	45	3.7	0.4	7.6
Eggs	157	12.7	10.9	0.7
Green onions	19	1.3	4.6

Everyone will appreciate this dish not only for its taste, speed and ease of preparation, but also for the many options. Almost all salad products are combined with hearts, including other types of meat, mushrooms, vegetables, nuts, and herbs. If you plan to boil the hearts, keep in mind that they will reach full readiness in half an hour - if you cook whole, and half as fast - if you cook halves. To make the hearts soft and tender, before cooking, soak them for an hour in milk or sour cream, slightly diluted with water. You can keep them overnight in this mixture so as not to waste time the next day.

You can also prepare chicken hearts for salad by frying them in batter. It's quite unusual, but may appeal to many. To do this, the product must be boiled in boiling water for about ten minutes. Then remove from the water and let dry. Next, immerse in batter or lezon and fry until fully cooked. Can be whole or in pieces.

It is important to remember that the heart is a muscle, and a rather strong and tough one. Therefore, your task is to soften it as much as possible so that the salad does not end up rubbery

Five of the fastest salad recipes with chicken hearts:

Name of the dish	Cooking time	Calories kcal per 100g	User rating
White Asparagus Salad	15 minutes	94	+4
Chicken heart salad with mushrooms	20 minutes	143	+191
Heartbreaker salad with chicken hearts	40 min	160	+54
Salad with chicken hearts, mushrooms, cucumbers and cheese	50 min	95	+22
Heart salad with onions	1 h 10 min	46	+11

If you need to fry the hearts for the chosen recipe, it is better to do this not in vegetable oil, but in butter (can be ghee). Plus, cover with a lid during the process - this will allow hot steam to act on them, which will also add softness to the meat.

A good solution would be to marinate the hearts in vinegar or any other sauce before cooking.

Salad with chicken hearts and beans

Beans are a great alternative to meat. A dietary product that satisfies perfectly and will definitely not harm the health of the digestive system.

Ingredients

chicken hearts - 500 g; beans (you can take ready-made canned ones) – 1 can; carrots – 2 pcs.; onions – 3 pcs.; mayonnaise for dressing - to taste.

How we act

If you want to take dry beans, you need to pre-soak them for several hours (preferably overnight) - then you can cook them for less time, just an hour after boiling. Or you can take canned beans of any variety - white or red.
Meanwhile, simmer the chicken hearts, cool and cut them.
We’ll also have time to prepare other ingredients - fry onions and carrots, cut into small pieces of the same size (you can also chop them using a grater).
Slice the pickled cucumbers.
Mix all ingredients in a bowl, add mayonnaise and put in the refrigerator. Let's try to forget about the dish for an hour - during this time the salad will have time to be filled with the aromas of each component. And then it will become incredibly tasty.

Chicken heart salad with beans
PLEASE ATTENTION

Instead of beans, you can use any members of the Legume family - fresh peas, the beans themselves, and even lentils. You just need to cook them so that they melt in your mouth.

Chicken heart salad with eggplant and cheese

This is a very unusual work of culinary art. This salad with chicken hearts is suitable for lovers of the delicate creamy taste that cheese gives, as well as a vegetable note, which eggplants and tomatoes will definitely add.

What products will you need?

chicken hearts - 0.5 kg,
eggplants - 1 large or 2 small,
fresh tomatoes - 300 g,
hard cheese (preferably Parmesan) - to taste,
rosemary,
ground black pepper.

How to prepare a salad

First, boil the hearts, cool, and cut into strips or small pieces.
Wash the eggplants, cut them into strips or cubes, and scald them to remove the bitterness. Now fry the eggplants in hot oil until they get a good brown color.
Add finely chopped tomatoes to the eggplants. If we are preparing a dish in winter, it is better to buy ready-made tomatoes in their own juice (without adding vinegar).
Simmer the vegetables over medium heat until all ingredients are soft. Add rosemary or other herbs - let it warm up for 5-7 minutes and release its subtle aromas to the dish.
Add cheese, grated on a fine grater. Its task is not to decorate, but to fill the dish with flavors. In a matter of seconds it will melt - this is exactly what we need.
Mix all the ingredients with the chicken hearts, cool and enjoy. When serving, you can add fresh herbs to the salad - it will turn out beautiful and appetizing.

Chicken heart salad with eggplant and cheese

Chicken heart salad with pickled onions

Another not the simplest, but appetizing and healthy recipe for those who like crispy and spicy pickled onions. Prepare for salad:

250 g hearts;
2 carrots;
120 g cheese (preferably hard varieties);
200 g champignons;
Large onion;
100 g walnuts;
3 eggs;
Salt pepper;
Mayonnaise.

First you need to prepare the main ingredient. The raw product is washed with cold water.

In addition to boiling (see above), there are other ways to prepare hearts for consumption.

For example, they can be stewed (the washed hearts should be slightly dried with a paper towel): a generous amount of vegetable oil is poured into a heated frying pan, the offal is stewed for half an hour, the finished semi-finished product is laid out on a paper napkin, slightly dried with it so that there is no oil on the hearts.

And to really get something amazing, the hearts must be kept in the marinade before frying. To do this, mix:

Orange juice (from 1 or 1/2 orange);
Half a teaspoon of honey;
Dry red wine (1/3 cup).

The hearts are poured with the prepared mixture, mixed thoroughly, and marinated for half an hour. After this, after drying them slightly, they need to be fried (stewed).

The carrots are grated into thin strips, or, if available, on a special Korean carrot grater, then lightly simmered in a frying pan in vegetable oil.

Also, to reduce the calorie content of the salad, you can use boiled carrots.

The eggs are hard-boiled, cooled in cold water, and grated on a fine grater. The mushrooms are washed (lightly dried on a napkin), cut into slices, and fried in a frying pan.

The cheese is grated on a fine grater. Walnuts must be chopped; if the nuts themselves are damp, they must first be dried in the oven.

Then there are two ways to serve the finished salad: you can simply mix all the ingredients thoroughly, add salt and pepper as desired, and season with mayonnaise.

There is a more elegant way - everything is laid out in layers.

First, carrots go in an even layer (mayonnaise is lightly spread on top);
Then follow the layers of mushrooms and onions, put the hearts on them (coated with mayonnaise);
Crushed eggs are poured in an even layer (mayonnaise - in a mesh or dotted);
In conclusion - cheese, walnuts, for added beauty you can add several whole walnut halves.

You can let the salad soak for some time, even place it in the refrigerator for about thirty minutes, or you can serve it still warm.

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Chicken heart salad with grapes and rice

Well, what about creativity? Let's try to reproduce the recipe for a special, sweet chicken heart salad for those who have a sweet tooth. This is truly a very tasty dish, and it looks very attractive (as shown in the photo).

Components

chicken hearts - 250 g,
soy sauce - 2 tablespoons,
white wine - 3 tablespoons,
olive oil - 2 tablespoons,
dry ginger - half a dessert spoon,
fresh garlic - 2 cloves,
boiled rice - 200 g,
chicken eggs - 2 pcs.,
fresh bell pepper - 1 pc.,
fresh apples - 1 pc.,
large white grapes - 1 small sprig.

How to prepare a salad step by step

Marinate the raw hearts for half an hour in a mixture of soy sauce, white wine, olive oil, dry ginger and finely chopped garlic.
Cook the rice, boil the eggs, cut them into cubes.
We cut bell peppers and apples, previously peeled, into the same cubes.
Combine all ingredients and add salt.
Place on a plate, garnishing with grapes, previously cut in half and pitted.

Salad with chicken hearts, rice and grapes

Chicken heart salad with bell pepper and fresh cucumber

This is just something amazing! The secret of deliciousness is that the spices are poured with hot vegetable oil. As a result, spices give maximum flavor and aroma to vegetables. Bell pepper and fresh cucumber add special freshness and juiciness. I highly recommend trying to cook this particular option. It’s real, you’ll just lick your fingers!

400 gr. chicken hearts;
100 gr. onions;
100 gr. carrots;
100 gr. bell pepper;
100 gr. fresh cucumber;
50 gr. green onions;
30 ml soy sauce;
15 ml water;
1-2 tbsp. l. vinegar 9%;
1 tbsp. l. raises oils;
2-3 cloves of garlic;
½ tsp. Sahara;
½ tsp each red and black pepper, coriander, paprika.

Grind the cucumber and carrots on a Korean carrot grater or cut them into thin strips with a knife.

Cook the hearts until done.

Onions and bell peppers, cut into thin and long strips.

Place all the vegetables in a deep bowl, add salt and mix.

Let it brew for 30-40 minutes.

Cut the green onions diagonally into large strips.

Cut the hearts into pieces and add to the vegetables. Send garlic, spices, and salt through a press there, which we place on top of the vegetables in a heap.

Heat the oil in a frying pan until light smoke appears. Pour it over the spices and stir.

Pour in vinegar and soy sauce diluted in water.

Add green onions and mix well.

Place the finished salad in the refrigerator for 1-2 hours to allow it to steep. Then, you can put it on plates and eat it.