Warm salad with chicken hearts
Description
Minimum effort — excellent result. A bright, colorful, and delicious lunch or dinner — warm chicken heart salad. The dish is quick to prepare, yet looks very appetizing and tempting. You can substitute zucchini with fresh cucumber, adding it together with dill. Dill can be replaced with parsley or any other herb to your taste. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the carrots and onions, then rinse them under water together with the zucchini. Trim the ends off the zucchini. Cut the carrots into large pieces and sauté in 1 tablespoon of vegetable oil in a skillet for about 2–3 minutes until slightly browned and tender. Transfer to a plate.
- 3
Step 3
Cut the zucchini into large pieces and slice the onion into half-rings. Fry in 1 tbsp of vegetable oil for about 5-6 minutes, making sure the onion does not burn.
- 4
Step 4
Place the ready golden-brown zucchini pieces and the sliced onion on the plate with the carrots.
- 5
Step 5
Next, sauté the chicken hearts in the remaining vegetable oil. This will take at least 12–15 minutes, as the offal will first release liquid, which needs to evaporate before browning begins. At this point, be sure to cover the pan with a lid, as the hearts may jump and scatter across the stove.
- 6
Step 6
Place all the sautéed ingredients into a deep container. Rinse the dill and chop it, add salt to the salad, mix in the chopped greens, and stir well.
- 7
Step 7
Serve the warm heart-shaped salad, sprinkled with sesame seeds if desired.