Chicken Heart Salad, Recipe With Photo

Ingredients

Chicken hearts - 700 grams;

Onions - 2 pieces;

Sweet carrots - 2 pieces;

Canned corn - 1 can;

Mayonnaise - 2-3 tbsp;

Refined sunflower oil - 2 tablespoons;

Salt, black pepper;

Loaf croutons - optional.

• 260 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

This affordable and delicious salad will be a good addition to the festive table and will certainly please your guests. Before serving, you can add croutons from white bread or loaf to the salad, then the salad will turn out more satisfying.

Rinse chicken hearts under cold water, cut in half and remove blood clots.

Pour cold water over the hearts and cook over medium heat, covered, until tender. At the end of cooking, season with salt to taste, drain the broth and cool. Cut into strips.

Peel, wash and grate the carrots on a Korean carrot grater or on a coarse grater.

Peel the onion, wash and cut into thin half rings.

Fry the onions and carrots in a little sunflower oil until soft. Do not fry!

Drain the canned corn. Combine chicken hearts, fried onions and carrots, corn and mayonnaise in a salad bowl. Season with salt and pepper to taste. Stir.

Chill the salad before serving.

Bon appetit and delicious feast!