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Heartbreaker salad with chicken hearts

"Heartbreaker" Salad with Chicken Hearts

A delicious salad from simple ingredients — just try it! This salad tastes fantastic; finish a plate and you'll want more. It can be eaten on its own, no side dish needed, since it's a complete meal in itself — and you won't want to drown out its flavor anyway. The combination of ingredients is spot-on, no additions required. Make it for any holiday, or just for a family dinner.

sharlis

Recipe author

Composition / ingredients

Servings:

Chicken hearts

500

Hard cheese

150

Eggs

Green onion

Onion

Vinegar

Mayonnaise

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 55 % 17 g

Carbohydrates 13 % 4 g

204 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

First, put the chicken hearts on to cook — drop them into boiling salted water for 30 minutes. Don't use too much salt, just enough that the hearts aren't bland. Lift the cooked hearts out, let them cool, and cut the large ones lengthwise into 4 pieces and the small ones into 2. You can trim off the protruding vessel "tails" for a more presentable look, or leave them if you're cooking just for yourself.
Step 2:

Peel the onions, cut them into quarter-rings, and soak them in boiling water for 15 minutes in a small bowl. Then drain and immediately cover the onion for 15 minutes with a marinade of 30 grams of table vinegar to 1 cup of cold water. Drain it all.
Step 3:

Grate the hard cheese on the coarse side of a box grater. Use a good-quality cheese — mine has paprika, which is tasty and pretty, with red flecks. Next time I'll try this salad with smoked sausage cheese; I think it'll be just as good.
Step 4:

Wash the green onion and chop it finely. You can use fresh parsley instead, or combine the two — some herbs won't hurt this salad.
Step 5:

Hard-boil the eggs for 10 minutes, leave them in cold water until fully cooled, then peel and dice them. Farm-fresh eggs are best — they make the salad richer and tastier.
Step 6:

Put all the prepped ingredients (chicken hearts, eggs, cheese, white and green onion) into a deep bowl that's easy to toss in. Add the mayonnaise and mix well — use a good full-fat mayonnaise (50% or more). Adjust the amount of dressing to taste; if the salad seems dry, add more mayonnaise, but don't overdo it or you'll mask the flavors.
Step 7:

Toss gently so you don't mash the eggs or turn the salad to mush. You can chill the finished salad in the fridge so the flavors meld. Before serving, spoon it into individual plates and bring it to the table.