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Chicken heart heart salad

Cooking recipes / Top Picks / Salads

6 servings
40 min

Chicken hearts - 500 g, Hard cheese - 150 g, Eggs - 3 pcs., Green onions - 20 g, Bulb onions - 3 pcs., Vinegar - 30 ml, Mayonnaise - 200 g

First of all, we put chicken hearts to cook. To do this, send them to boiling salted water for 30 minutes. There is no need for a lot of salt, so long as the hearts do not turn out to be completely fresh. We take the finished hearts out of the pan, let them cool and cut them along large ones into 4 parts, and small ones into two. Sticking tails-vessels can also be cut off so that the salad has a more presentable appearance, but can also be left if you cook for yourself.

Peel the onions, cut into quarter rings and soak in boiling water for 15 minutes in a small container. After that, we drain the water and immediately pour the onion for 15 minutes with marinade: 30 grams of table vinegar per 1 glass of cold water. We merge everything.

We rub hard cheese on a coarse grater. Take good quality cheese, I have with paprika, it is very tasty and beautiful - with red interspersed. And next time I try to make such a salad with sausage smoked cheese, it seems to me that it will turn out no worse.

The spring onions are mine and finely chopped. Instead of onions, you can use fresh parsley, or you can combine - greens in this salad will not hurt.

Boil the eggs hard-boiled for 10 minutes, let them lie in cold water until completely cooled, clean from shells and cut into cubes. Eggs, of course, it is better to take homemade, with them the salad will be much richer and tastier.

All products prepared for salad (chicken hearts, eggs, cheese, white and spring 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 good fat content - from 50%. Adjust the amount of dressing to your liking. If the salad is dry, then add mayonnaise, but do not overdo it, so as not to spoil and beat the taste.

Stir gently so as not to crush the eggs and turn the salad into porridge. The finished salad can be sent to the refrigerator so that it soaks and the products exchange tastes. Before serving, pour the salad into serving plates and serve to the table.