Chicken by-products are no less useful than fillets. They are rich in amino acids, valuable micro- and macroelements, vitamins B, A, D. Chicken hearts can be used to prepare many delicious dishes for everyday and festive meals. Among the most popular are hearty salads that are served warm.
Mushroom salad: a step by step recipe
Not too high-calorie, but hearty salad with mushrooms and cheese. The classic version is suitable for buffets, looks very impressive in portioned tartlets.
Ingredients:
- 250 g of chicken hearts;
- 4 tbsp. l. ready-made cream sauce;
- 50 ml champignons or forest mushrooms;
- 20 g onions;
- 50 g semi-hard cheese;
- 200 g potatoes;
- 2 green lettuce leaves;
- vegetable oil for frying;
- salt;
- freshly ground black pepper.
Peel the hearts of films, dry, cut in half. Peel the potatoes and cut into thin strips. Fry the potatoes and hearts in a deep frying pan, stirring constantly. A little trick - you can pour some hot water into the pan.
Finely chop the onion, cut the mushrooms into plastics. Put the onion half rings in a separate frying pan and, stirring, fry in a little vegetable oil until transparent. Add mushrooms and cook everything together for another 5-7 minutes, making sure that the food does not burn.
Put mushrooms and onions and potatoes with offal in a deep bowl. Add cheese, grated on a coarse grater, mix, season with creamy sauce and freshly ground black pepper. Salt to taste. Put washed and dried green salad leaves on serving plates, place hearts with mushrooms, vegetables and cheese on top of a slide. Serve immediately.
Korean-style carrot salad: simple and healthy
A light and tasty meal can serve as a hot snack or replace a regular dinner. Homemade salad is best served with white or cereal bread.
Ingredients:
- 500 g of chicken hearts;
- 2 large eggs;
- 1 small onion;
- 200 g carrots;
- spices to taste;
- 20 ml wine vinegar;
- 20 ml of refined vegetable oil;
- 2 cloves of garlic;
- 50 ml of water;
- spices (ground ginger, curry powder, chili, coriander, paprika);
- salt and sugar.
Peel the carrots, grate on a special grater, turning them into long narrow ribbons. Pour water into a saucepan, add vegetable oil, curry powder, coriander, paprika, ground ginger, sugar and salt. The proportions of spices can be changed to taste, the addition of hot pepper will brighten the taste of the dish. Bring the mixture to a boil, cool slightly, pour the dressing over the carrots. Pour in wine vinegar, add finely chopped garlic, mix everything.
Boil eggs and chicken hearts. Cut into small pieces and place in a salad bowl. Finely chop the onion and fry in a little vegetable oil. Add onion to offal, put warm carrots, mix thoroughly. Serve immediately before the salad has cooled.
Original salad with offal and green beans
A quick and interesting meal for weight watchers. The salad contains few calories, but it is nutritious and provides a feeling of fullness for a long time. For cooking, you can use both fresh and frozen beans.
Ingredients:
- 200 g of chicken hearts;
- 200 g green beans;
- 1 sweet pepper;
- 100 ml soy sauce;
- 2 tbsp. l. freshly squeezed lemon juice;
- 1 tsp liquid honey;
- odorless vegetable oil.
To clean off offal from films and fat, rinse, dry. In a deep bowl, combine honey, soy sauce and lemon juice. Put the hearts in the marinade so that the liquid completely covers them, cover and leave for half an hour.
Heat vegetable oil in a frying pan, fry the green beans in it until soft. To prevent the contents of the pan from burning, stir frequently with a wooden spatula. Place vegetables in a salad bowl.
Peel the bell peppers from seeds, cut into neat strips and lightly fry in a pan. Add the peppers to the beans. Pour some marinade into the pan and put the chicken hearts. Stir occasionally, simmer for 10-15 minutes until tender. Put the offal to the vegetables, pour over the salad with a couple of tablespoons of soy sauce and stir. Serve with fresh herbs and wheat bread.
Hearty salad with potatoes and vegetables
The dish is perfect for a hearty dinner at home. The calorie content is increased by potatoes, the spicy sauce makes a simple salad very appetizing.
Ingredients:
- 150 g of chicken hearts;
- 4 medium-sized potatoes;
- 1 small lemon;
- 1 clove of garlic;
- 3 eggs;
- 2 pickled cucumbers;
- 1 red onion;
- 50 g fresh or frozen green beans;
- 1 tsp grain mustard;
- refined vegetable oil;
- salt;
- ground black pepper;
- sugar;
- some cucumber pickle;
- a bunch of fresh parsley;
- green lettuce leaves.
Peel the hearts of fat and films, rinse, dry, cut in half. Put the offal in a deep bowl and cover with a mixture of vegetable oil, freshly squeezed lemon juice, salt and pepper. Boil hard-boiled eggs, cool and peel.
Wash the potatoes thoroughly with a brush in running water, dry, cut into thick plastics, spread on a baking sheet covered with foil. Sprinkle each slice with vegetable oil and lightly salt. Bake the root vegetables until soft (this will take 30-40 minutes).
Heat vegetable oil in a pan, fry thinly chopped onions and hearts, stirring everything with a spatula. After 5-7 minutes add the beans and continue frying. When the by-products are ready, put them in a bowl, add pickled cucumbers, baked potato cubes, chopped eggs, grain mustard, pressed garlic, cucumber pickle (the amount is adjustable to taste). Mix everything.
Cover the dish with washed and dried lettuce leaves. Top with a pile of warm salad, sprinkle with finely chopped parsley and serve with toasted toast.
