Chicken Hearts Salad with Mushrooms

by Editorial Staff

This is my son’s favorite salad. Chicken hearts salad with mushrooms, cucumbers and cheese – easy to prepare, made from the simplest ingredients, but incredibly light and tasty.

Cook: 25 mins


  • Chicken hearts – 300 g
  • Champignon mushrooms – 6-7 pcs.
  • Fresh cucumber – 2 pcs.
  • Hard cheese, grated – 3 tbsp
  • Bulb onions – 1 pc.
  • Vegetable oil – 1 tbsp
  • Mayonnaise – 1 tbsp
  • Sour cream – 1 tbsp
  • Salt to taste
  • Ground black pepper – to taste


  1. Prepare the necessary ingredients for the chicken heart salad. Rinse the chicken hearts, wash and dry the cucumbers, peel the mushrooms with a kitchen sponge
  2. Boil chicken hearts in salted water for 20 minutes. Cool, cut off the capillaries, cut the hearts in two lengthways.
  3. Cut the mushrooms into quarters and fry in a small amount of vegetable oil together with onions until tender, cool.
  4. Place the chicken hearts and mushrooms and onions in a convenient dish.
  5. Add the sliced ​​cucumber. (In winter, you can add pickled cucumber or barrel cucumber to this chicken heart salad, it will also be very tasty.)
  6. Add grated hard cheese and chopped dill.
  7. Season the salad with mayonnaise mixed with sour cream, salt and pepper, mix.
  8. Serve the salad with chicken hearts, mushrooms, cucumber and cheese as a snack.

Bon appetit!

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