Salad with Chicken Hearts, Pickles and Eggs

A salad with chicken hearts, pickles, and eggs will perfectly complement your daily menu and even a festive table. Chicken hearts are a great budget component in many meals. Salads made from them are hearty and tasty. With pickled cucumbers, the salad acquires original notes and a slight sourness.

Ingredients

Directions

Peel the onion, cut it into thin half-rings.
Cut pickled cucumbers into thin cubes or semicircles.
Finely chop the parsley leaves.
Fold the pickles, onions, and parsley into a deep bowl.
Mix everything, leave it in the refrigerator for 15-20 minutes. Due to pickles and juice from them, the onion will not be so spicy.
Wash the chicken hearts. Cut them open to rinse well from the inside.
Put the prepared hearts in a saucepan, pour cold clean water, bring to a boil. Simmer at a low boil for 35-40 minutes. Then drain the broth. Cool the hearts.
Cook the eggs hard-boiled (8 minutes after boiling the water). Then cool the eggs, peel, and cut into cubes.
Add chopped eggs to onions, pickles, and herbs.
Cut the cooled hearts into thin strips.
Add the chopped hearts to the rest of the salad.
Add mayonnaise.
Salt and pepper, mix well. Salad with chicken hearts, pickles, and eggs is ready.

Enjoy your meal!

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