Chicken Hearts Salad with Green Beans and Olives
2 servings
30 minutes
This salad is an exquisite combination of tender chicken hearts, crunchy green beans, and tangy green olives, harmonized with soy sauce. Its history is not tied to a specific region but inspired by European gastronomy, where the balance of flavors and textures is valued. The hearts, fried to a golden crust, give the dish a rich meaty flavor; the beans add freshness; and the olives bring a slight salty note. This salad is perfect as a standalone dish or an addition to the main menu, especially on festive tables. It pairs wonderfully with a glass of white wine and fresh bread, and its original taste will pleasantly surprise guests.
1
Wash chicken hearts, remove blood, slice into rounds, and fry until cooked.
- Chicken hearts: 400 g
2
Slice the onion into half rings and sauté.
- Onion: 1 piece
3
Boil the green beans for 2 minutes in boiling water, cool, and chop.
- Green beans: 300 g
4
Slice the green olives (pitted) into circles.
- Green olives: 200 g
5
Mix all ingredients and dress with soy sauce.
- Soy sauce: 2 tablespoons
