Chicken Heart Salad

Chicken Heart Salad

Chicken offal is almost as healthy as meat, not too high in calories, and has high nutritional value. Of these, hearts are considered the most valuable. They have a lot of protein, and the dishes from them are nourishing, they are eaten with pleasure even by those who do not imagine dinner without meat. Chicken hearts salads have a pleasant taste, appetizing look and will not be superfluous on the festive table. Such snacks will cost relatively inexpensive, but will satisfy the requirements of even the most picky eaters.

Cooking Features

The process of making chicken heart salads is rather laborious, but does not require great culinary skills. Knowing a few moments will allow you to cook a truly delicious snack that will look good on a family dinner or on a festive table.

  • It is important to choose the right ingredient - chicken hearts. They should be the same color, without greenish or grayish spots. Pay special attention to the smell. If offal has an unpleasant smell or smell of bleach, they are not the first freshness, the purchase will have to be abandoned. Fresh hearts smell meat.
  • To give the hearts a more attractive look, before heat treatment, they are held for one hour in a container filled with clean cold water. The excess blood will come out of them, and they will become lighter.
  • The most difficult thing about making chicken hearts salad is cold processing of offal. Each heart must be incised or even cut in half (lengthwise), washed, as inside often get blood clots. Fat fragments and pieces of blood vessels, suitable to the hearts, cut off. Washed hearts are left in a colander, so that excess water is drained from them and they dry out faster.
  • For salad, chicken hearts are stewed, fried or boiled. The method of their preparation depends on the selected recipe.
  • Before adding to the salad, hearts and other heat-treated products are cooled. If hot ingredients are combined with cold sauce, the salad will quickly sour. Cooling products is not required if the recipe provides for serving the salad warm.
  • It is advisable to season the salad with chicken hearts shortly before serving, especially if there are fresh vegetables in it. The later the sauce is added to the salad, the longer it will remain fresh. The exception is puff salads, which are always filled in advance, so that the layers have time to soak in the sauce.

Chicken hearts salad recipes allow culinary creativity. They can add almost all foods that are traditionally considered to be combined with chicken. These include corn, pomegranate, pineapple, mushrooms, cheese.

Korean chicken salad with carrots


  • chicken hearts - 1 kg;
  • chicken egg - 5 pcs .;
  • onions - 100 g;
  • Korean carrots - 0, 3 kg;
  • grape vinegar (6%) - 40 ml;
  • mayonnaise - to taste.

Method of preparation:

  • Cut the chicken hearts in half, rinse, remove the hard vascular tubes, and fat areas.
  • Dip the hearts in boiling water, boil them for half an hour. 10 minutes before readiness pepper and salt. Drop in a colander.
  • When the hearts are dry and cool, cut each half in 3-4 lengths, pour the straw into a bowl.
  • Add Korean carrot to ground hearts.
  • Eggs boil hard boiled. Place under a stream of cold water to cool faster. Remove eggshells from eggs. Cut eggs into thin slices, send to carrots and offal.
  • Free from onions peel, cut into thin half-rings.
  • Vinegar diluted with water in half, dip in the marinade onion pieces. Leave them for 10 minutes. Drain the marinade, squeeze the onions, put it to the other ingredients.

It remains to fill the salad with mayonnaise, put it in a beautiful vase and serve it to the table.

Chicken hearts salad with green beans


  • chicken hearts - 0.5 kg;
  • string beans (fresh or frozen) - 0, 3 kg;
  • purple onions - 120 g;
  • pitted olives - 100 g;
  • fresh parsley - 50 g;
  • sesame seeds (optional) - to taste;
  • soy sauce - to taste;
  • vegetable oil - as required.

Method of preparation:

  • Rinse the chicken hearts, dry them, cut into plates, at the same time removing fat and vascular fragments.
  • Fry in butter until tender. Put in a sieve so that excess fat stacks from offal.
  • Wash the beans, cut into short pieces, dip in boiling water and boil until done. 12-15 minutes is enough for this. If you use a frozen product, you do not need to defrost it before cooking, but the cooking time should be increased by 3-4 minutes.
  • Drop it in a colander. Leave for some time to dry the beans.
  • Slice the olives.
  • Peel onions, cut into small cubes.
  • Wash the parsley, let it dry, finely chop with a knife.
  • Combine hearts, onions, olives, beans in a bowl. Add soy sauce to them, you can add a little oil. Stir.

Putting the salad on a plate, sprinkle with sesame. Serve this salad can be both cold and warm, it will be equally tasty.

Chicken hearts salad with pickled cucumbers and green peas


  • chicken hearts - 0.5 kg;
  • green peas (canned) - 0, 25 kg;
  • pickled cucumbers - 0, 25 kg;
  • potatoes - 0, 3 kg;
  • chicken egg - 3 pcs .;
  • mayonnaise - to taste.

Method of preparation:

  • Boil washed and dried chicken hearts until cooked, cool, cut into small pieces of arbitrary shape.
  • Cucumbers cut into small cubes.
  • Open a jar of green peas, drain the liquid from it.
  • Cook potatoes in uniform. Cool, clean. Cut into small cubes.
  • Cook the eggs, cool them under running cold water. Peel, dice.
  • Fold the chopped products in a bowl, add mayonnaise to them, mix.
  • Transfer to a salad bowl and serve.

This version of chicken hearts salad is a bit like Russian salad. The similarity will be even more complete if the onions and boiled carrots are included in the recipe.

Chicken Heart Salad with Egg Pancakes


  • potatoes - 0, 4 kg;
  • chicken hearts - 0, 5 kg;
  • sweet pepper - 0, 2 kg;
  • carrots - 100 g;
  • canned corn - 150 g;
  • green onions - 50 g;
  • chicken egg - 4 pcs .;
  • soda - at the tip of the knife;
  • flour - 20 g;
  • salt, mayonnaise - to taste;
  • vegetable oil - as needed.

Method of preparation:

  • Beat the eggs with a whisk with soda and a small amount of salt. Add flour, stir until a homogeneous composition. Fry thin pancakes from the egg mass, leave them to cool.
  • Cut prepared hearts into straws and fry.
  • Wash carrots and potatoes. Do not peel, boil. When the vegetables have cooled, peel them and cut them into small cubes. You can not chop and grate large.
  • Chop peeled seeds into fine strips.
  • Combine hearts, carrots, potatoes and peppers. Add to them half the prescription amount of corn and finely chopped green onions.
  • Pour in mayonnaise, mix.
  • Put the salad in a heap on the dish. Along the perimeter and at the very top spread out the grains of corn.
  • Egg pancakes roll roll, slice. The resulting curls lay on the surface of the salad. Sprinkle it with the remaining onions.

Salad made from chicken hearts according to this recipe looks unusual and elegant. This snack can be prepared for the festive table.

Chicken hearts salad with mushrooms


  • chicken hearts - 0.5 kg;
  • canned champignons - 0, 25 kg;
  • onions - 150 g;
  • stem celery - 150 g;
  • sour cream - 0, 2 l;
  • salt, pepper - to taste.

Method of preparation:

  • Boil hearts, cool, cut into plates, put in a bowl.
  • From the jar with champignons drain the pickle, shift the mushrooms to the hearts.
  • Celery rinse well, pat dry, finely chop, put to the rest of the products.
  • Onion, freeing from the husk, cut into thin half-rings, put to other components.
  • Mix sour cream with salt and pepper, season the salad with it.

Snack for this recipe is non-nutritious. This salad will appeal to supporters of healthy eating and those who follow a diet for weight loss.

Salad with chicken hearts and Chinese cabbage


  • chicken hearts - 0.5 kg;
  • fresh cucumbers - 0, 3 kg;
  • Chinese cabbage - 0, 3 kg;
  • chicken egg - 5 pcs .;
  • fresh dill - 50 g;
  • unsweetened yogurt - 0, 2 l;
  • salt, pepper - to taste.

Method of preparation:

  • Lay the upper part of Beijing cabbage leaves on a dish, finely chop the lower part and put it in a bowl.
  • Boiled by-products of offal cut into strips, put to cabbage.
  • Cut the tips of the cucumber. Cut vegetables into strips, add to other foods.
  • Cool hard-boiled eggs under cold running water, peel, chop with a knife, send to vegetables and by-products.
  • Finely chop the dill, add to the other ingredients.
  • Add yoghurt to the products, salt and pepper them to taste.
  • Put lettuce on Chinese cabbage leaves.

The fresh taste of this light salad is enjoyed by almost everyone. And hardly anyone can immediately guess what it is made of.

How to decorate chicken hearts salad

When decorating chicken hearts salad on the main ingredient, attention is usually not concentrated. Appetizer should resemble on the design of meat or chicken salad. You can offer several options for decorating chicken hearts snacks.

  • Almost any chicken hearts salad can be laid in layers. In this case, the hearts make the bottom or second bottom layer, the top layer is usually served as cheese, eggs, corn. On the surface of the puff salad can be made from pieces of food labels, simple drawings.
  • A beautiful chicken hearts salad looks just laid out on a green salad leaf. To make the snack even more elegant, it can be sprinkled with grains of corn or pomegranate, seeds, crushed nuts, berries.
  • When serving in portions, chicken hearts salad can be spread using a special mold. This expensive fixture can be replaced with a regular can with a bottom cut out. Salad in her tamped with a spoon. If the consistency of the snack does not allow spreading it on plates with turrets, it can be served in creamer.

Flowers from the products that make up the salad, will also be its worthy decoration.

Chicken hearts salad is inexpensive, but it turns out tasty and satisfying. If you don’t be lazy, you will be able not only to feed your relatives with this unusual snack, but also to make it an ornament to the festive table.

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