Chicken hearts salad with fresh berries
2 servings
20 minutes
Chicken heart salad with fresh berries is an amazing combination of tenderness and spiciness, created by gourmet cuisine for true connoisseurs. Chicken hearts sautéed with onions and garlic acquire a rich flavor complemented by the caramel sweetness of narsharab. The combination with crispy salad leaves and fresh tomatoes adds freshness and lightness to the dish. The finishing touch—balsamic vinegar and blueberries and blackberries—adds an exquisite sweet-sour harmony. This salad is not only unusual but also rich in nutrients, making it perfect for a light dinner or special occasions. Its taste is a balance between warmth and freshness, while the presentation transforms an ordinary dish into a gastronomic work of art.
1
Prepare all the ingredients.
2
Chop the onion and garlic finely.
- Shallot: 50 g
- Garlic: 1 clove
3
Heat vegetable oil in a pan.
- Vegetable oil: 30 ml
4
Fry the onion until translucent, then add garlic and fry for another 30 seconds until fragrant.
- Shallot: 50 g
- Garlic: 1 clove
5
Add hearts to the pan and fry for 10 minutes, stirring. Season with salt and pepper.
- Chicken hearts: 200 g
- Salt: to taste
- Ground black pepper: to taste
6
In the end, when the hearts are ready, add narsharab and mix. Leave on the lowest heat while the salad is being prepared.
- Narsharab (pomegranate sauce): 100 ml
7
Place salad leaves on a serving plate.
- Mixed salad leaves: 100 g
8
Cut the tomatoes into heart-sized pieces and add them to the plate with the salad leaves.
- Tomatoes: 200 g
9
Place the warm hearts on a plate and drizzle with balsamic vinegar.
- Chicken hearts: 200 g
- Balsamic vinegar: 10 ml
10
Serve the heart salad decorated with fresh berries.
- Blueberry (highbush): 20 g
- Blackberry: 20 g
