Composition / ingredients
Step-by-step cooking
Step 1:
First of all, we put chicken hearts to cook. To do this, we send them to boiling salted water for 30 minutes. You don't need a lot of salt, if only the hearts don't turn out to be completely bland. We take the ready-made hearts out of the pan, let them cool down and cut the large ones into 4 parts along, and the small ones into two. The protruding vascular tails can also be cut off so that the salad has a more presentable appearance, but you can also leave it if you cook for yourself.
Step 2:
Peel the onion, cut into quarter rings and soak in boiling water for 15 minutes in a small container. After that, drain the water and immediately pour the onion for 15 minutes with marinade: 30 grams of table vinegar per 1 cup of cold water. We merge everything.
Step 3:
Grate the hard cheese on a coarse grater. Take the cheese of good quality, I have paprika, it is very tasty and beautiful - with red inclusions. And next time I'll try to make such a salad with smoked sausage cheese, it seems to me that it will turn out no worse.
Step 4:
Green onions are washed and finely chopped. Instead of onions, you can use fresh parsley, or you can combine it - the greens in this salad will not hurt.
Step 5:
Hard-boiled eggs for 10 minutes, let them lie in cold water until completely cooled, peel off the shell and cut into cubes. Eggs, of course, it is better to take homemade, with them the salad will turn out much richer and tastier.
Step 6:
All the products prepared for the salad (chicken hearts, eggs, cheese, white and green onions) are poured into a deep bowl, in which it will be convenient to knead the salad. Add mayonnaise and mix well. Mayonnaise is better to take a good fat content - from 50%. Adjust the amount of refueling to your liking. If the salad turns out to be dry, then add mayonnaise, but just do not overdo it so as not to spoil and clog the taste.
Step 7:
Mix gently so as not to mash the eggs and turn the salad into porridge.The finished salad can be sent to the refrigerator so that it is soaked and the products exchange flavors. Before serving, pour the salad into serving plates and serve to the table.
Salad with chicken hearts is an option for a holiday.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Green onion - 19 kcal/100g
- Onion - 41 kcal/100g
- Chicken heart - 159 kcal/100g
