Salad with chicken hearts and mushrooms

Description

Minimum effort — excellent result. Mushrooms go perfectly with hearts. You can use fresh or marinated ones; this time I used the latter. This salad is very filling and nutritious, so I don't recommend serving it with a heavy side dish—something light would be better (or no side dish at all). It can be served immediately.

Instructions

1. 1

   Step 1

   I carefully clean the hearts, trim off the fat and remove the film, then rinse them. Soak them in cold water with vinegar added for 15 minutes.

2. 2

   Step 2

   I boil the hearts in salted water, then cool them and chop them coarsely.

3. 3

   Step 3

   I drain the mushrooms on a sieve, then chop them coarsely; I slice the pickled cucumbers into small pieces.

4. 4

   Step 4

   I peel and chop the onion, then fry it in a pan with vegetable oil. I grate the hard cheese on a coarse grater.

5. 5

   Step 5

   I place all the prepared ingredients into a salad bowl, dress the salad with mayonnaise, sprinkle with herbs, and season with salt to taste. Let the salad sit for a few minutes, then serve.