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
Ingredients
- 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
Directions
- 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
- Boil chicken hearts in salted water for 20 minutes. Cool, cut off the capillaries, cut the hearts in two lengthways.
- Cut the mushrooms into quarters and fry in a small amount of vegetable oil together with onions until tender, cool.
- Place the chicken hearts and mushrooms and onions in a convenient dish.
- 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.)
- Add grated hard cheese and chopped dill.
- Season the salad with mayonnaise mixed with sour cream, salt and pepper, mix.
- Serve the salad with chicken hearts, mushrooms, cucumber and cheese as a snack.
Bon appetit!
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