Chicken navel salad recipe. How to make chicken navel salad

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Chicken gizzards, or, as they are also called, “chicken navels,” have many beneficial properties and a pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, many vitamins and folic acid. Their consumption significantly contributes to improving the condition of the skin and hair, increasing appetite, and maintaining immunity.

How to make salad with chicken gizzards

Salads using ventricles are very common (see photo). To ensure that the navels are tasty and soft in the finished dish, you should pay special attention to their preparation. First, the stomachs should be cleaned, rinsed thoroughly, and surface fat removed. Next, soak for 1 hour in cool water. After this, you need to place them on low heat, add salt and pepper, add carrots, onions, bay leaves, and other spices and cook for another hour. Use the prepared stomachs in a salad, and any soup can be cooked using the resulting broth.

Chicken gizzard salad recipes

Offal contains few calories and a lot of protein, so chicken navel salad is light, nutritious, and tasty. You can prepare chicken gizzard salad in a variety of variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). To add additional tenderness, it is recommended to use sour cream instead of the usual mayonnaise to season the finished dish.

Chicken gizzard salad with pickled onions

Time: 65 min.
Calorie content: 216 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

A simple and inexpensive chicken gizzard salad recipe consists of just two main ingredients. While the main ingredient is cooking, you can save time and pickle the onions. Vinegar must be used very carefully so as not to spoil the dish. The salad is suitable for every day as a snack: for dinner or lunch.

Ingredients:

chicken navels – 500 g;
onions – 3 pcs.;
apple or wine vinegar – 15 g;
sugar – 10 g;
salt – 10 g;
mayonnaise – 75 ml.

Cooking method:

Boil the stomachs. Cut.
Cut the onion into half rings and pour boiling water over them to get rid of bitterness.
Add sugar, vinegar, salt to the onion. Stir and leave to marinate for 10 minutes.
Drain the pickled onions in a colander.
Mix all ingredients, season with mayonnaise.

With Korean carrots

Time: 75 min.
Number of servings: 5-6 persons.
Calorie content: 197 kcal per 100 g.
Purpose: snack.
Cuisine: Korean.
Difficulty: medium.

This salad with chicken gizzards will appeal to lovers of spicier dishes (see photo). The recipe describes how to cook Korean carrots. To add more piquancy, it is recommended to add soy sauce and Korean seasoning to it. If you want to spend less time, you can use ready-made Korean carrots. It would be appropriate to add celery to the composition. The salad tastes better when it sits.

Ingredients:

chicken navels – 500 g;
carrots – 2 pcs.;
garlic – 3 cloves;
coriander – 2 g;
ground red pepper – 2 g;
sugar – 10 g;
vegetable oil – 90 ml;
vinegar – 15 g;
salt – 15 g.

Cooking method:

Boil the stomachs. Finely chop.
Peel the carrots. Grate using a Korean grater.
Add sugar and salt to the grated carrots. Crush by hand.
Heat vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stirring.
Pour oil over carrots.
Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
Combine everything, let the mixture brew for 4 hours.

With mushrooms

Time: 75 min.
Number of servings: 4-5 persons.
Calorie content: 220 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Chicken stomach salad with mushrooms is one of the most high-calorie, but also the most delicious. If desired, you can add bell pepper here, which will wonderfully refresh the dish. If using fresh mushrooms, you can include fruit such as green apple. With such components, it is recommended to eat the salad chilled, because the taste will be brighter.

Ingredients:

chicken stomachs – 500 g;
canned champignons – 400 g;
eggs – 2 pcs.;
onion – 1 pc.;
vegetable oil – 40 ml;
salt – 10 g;
mayonnaise – 75 ml.

Cooking method:

Boil the navels, cut into strips.
Boil eggs hard-boiled, chop finely.
Heat vegetable oil, finely chop the onion, add mushrooms. Fry for 5 minutes.
Combine fried mushrooms and onions with the rest of the ingredients, add salt, and mayonnaise for dressing. Serve warm.

With cucumber

Time: 85 min.
Number of servings: 3-4 persons.
Calorie content: 275 kcal.
Purpose: holiday snack.
Cuisine: Russian.
Difficulty: medium.

Chicken navel salad with cucumber will be a wonderful decoration for any holiday table. Its taste is fresh, bright, rich. To make it less caloric, you can exclude potatoes from the composition, but add bell pepper. The salad will not lose its taste, but it will be much lighter. Fresh cucumbers can be replaced with salted ones if desired.

Ingredients:

chicken navels – 200 g;
fresh cucumber – 3 pcs.;
young potatoes – 2 pcs.;
eggs – 2 pcs.;
canned corn – 150 g;
green peas – 100 g;
salad onion – 100 g;
salt – 10 g;
mayonnaise – 75 ml;
dill – 20 g.

Cooking method:

Cut the boiled gizzards into strips.
Cut the cucumbers into strips.
Boil eggs and potatoes, cool, chop finely.
Cut the lettuce onion into half rings.
Mix all ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

Time: 65 min.
Number of servings: 5-6 persons.
Calorie content: 315 kcal per 100 g.
Purpose: holiday snack.
Cuisine: Russian.
Difficulty: medium.

Another option for a holiday salad. For a spectacular appearance, you can make it layered. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer of grated cheese, and finally ground nuts and herbs. Each layer must be generously lubricated with mayonnaise or sour cream. Parsley, green onions, and dill are suitable as greens for decoration. But even if served normally, the dish will be no less tasty.

Ingredients:

stomachs – 500 g;
Korean carrots – 100 g;
carrots – 2 pcs.;
hard cheese – 100 g;
fresh cucumbers – 3 pcs.;
salt – 10 g;
onion – 1 pc.;
walnut – 150 g;
greens – 15 g;
mayonnaise – 75 ml.

Cooking method:

Boil the stomachs with the addition of chopped onion and grated carrots.
Cut the gizzards, cheese and cucumbers into cubes and combine.
Finely chop the greens and chop the nuts.
Season everything with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

If your culinary collection contains very few recipes with offal, pay attention to the selection, which includes the best recipes for salads from chicken stomachs. This component is often unfairly ignored by housewives. In fact, it can be combined with a wide variety of ingredients to create a filling and delicious meal. It goes well with carrots, mushrooms, fried and pickled onions, and cucumbers (salted or pickled). Moreover, chicken navels make an excellent mix if you dilute it with vegetables and omelet. It's just a feast for the belly!

Chicken gizzard salad with pickled cucumbers

Chicken gizzard salad with pickles is always simple and very tasty. This salad is made without unnecessary fuss, but it turns out satisfying and nutritious. This dish will feed the whole family.

Number of servings – 6.

Ingredients

So, what do we need for this culinary experiment? The list is simple and unpretentious:

boiled chicken navels – 500 g;
onions – 2-3 heads;
pickled or pickled cucumbers – 5-6 pcs.;
salt and ground black pepper - 1 pinch each;
mayonnaise - to taste.

Cooking method

If you decide to make a salad of chicken stomachs with pickled cucumbers, you definitely won’t have any difficulties in the kitchen.

The first step is to prepare the ingredients that we will add to the salad.

Cut pickled or pickled cucumbers into cubes. Place the slices in a deep salad bowl.

Remove the skins from the onions. Cut the vegetables into half rings. Don't cut very large. Try to cut evenly and accurately. Fry the onions in a frying pan in which butter (about 50 g) has previously been melted. The frying must be allowed to cool at room conditions.

Chicken navels, peeled, cooked and cooled in advance, cut into strips. Send offal to cucumbers.

Salt the resulting mixture. If you want, add a little pepper. Place fried onions in the preparation. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have had time to cool. Stir everything again.

That's it!

Salad with marinated chicken gizzards

Gizzards are one of the most delicious, healthy and easiest to prepare chicken offal.

Cooking time – 2 hours + infusion time.

Number of servings – 6.

Ingredients

What will we use to make soy sauce chicken navel snack? Nothing very expensive:

chicken gizzards - 700-800 g
onion - 2 pcs.;
garlic - 5 cloves;
vinegar 9% - 50 ml;
soy sauce - 50 ml;
sugar - 0.5 tsp;
salt - 0.5 tsp;
dill, ground black pepper - to taste.

Cooking method

This snack is incredibly easy to make.

Prepare all products.

Boil 700-800 g in salted water. chicken stomachs. This will take 1.5 hours. Cut the finished offal into small strips.

Cut the onion into half rings, add vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the gizzards, mix. Drain the remaining marinade from the onion and add it to other products. To the almost finished appetizer, add vegetable oil, soy sauce, salt, sugar, and pepper to taste.

Mix thoroughly, let it sit for 2 to 12 hours in the refrigerator so that the vinegar and oil are absorbed into the food, which will give a deeper taste.

The original salad of marinated chicken gizzards is ready to serve. Bon appetit!

Spicy chicken gizzard salad

This is a very savory appetizer made from offal. All spicy food lovers will love it.

Cooking time – 35 minutes.

Number of servings – 8.

Ingredients

To make a salad from chicken navels, you need:

large carrots – 2 pcs.;
chicken gizzards - 500 g;
onions – 1.5 heads;
garlic – 4-5 cloves;
vegetable oil – 200 ml;
ground red pepper – 1 tbsp. l.;
sugar – ¼ tsp;
salt – 1 tsp;
soy sauce – 1 tbsp. l.;
table vinegar 9% - 2 tbsp. l.;
greens (assorted green onions, cilantro, dill, parsley) - 1 large bunch.

Cooking method

So, how to prepare this delicious and spicy chicken navel salad? If you take note of this recipe, then all questions will disappear on their own.

Make a dressing. Heat the frying pan high. Pour vegetable oil into it. Heat it up well. Peel the onion and chop it randomly. Place in hot oil. The onion needs to be browned.

After this, peeled and chopped garlic is added to it. Mix the ingredients. Fry everything together for 1 minute.

Add ground red pepper to the mixture of fried onions and garlic. Mix. Fry for another 30 seconds. That's it - the gas station is ready.

Wash and peel the carrots. Grate it on a special Korean vegetable grater. Add a pinch of sugar to the carrots. Add salt. Knead it a little.

Add pre-stewed chicken gizzards to the carrots. Pour soy sauce into the resulting mixture.

Add hot dressing. Dilute the preparation with table vinegar. Mix all salad ingredients very well.

Wash the greens. Dry it properly. Chop with a knife and add the green crumbs to the salad. Stir everything one more time.

Here is a spicy, spicy appetizer that will appeal to fans of Korean mixes.

The simplest chicken gizzard salad with pickled onions

A salad made from chicken gizzards and pickled onions turns out to be very satisfying. But this is not his only advantage. Such a snack costs a penny and will become a real “lifesaver” when finances are tight in the family.

Cooking time: 1 hour + 2 hours for marinating.

Number of servings – 7.

Ingredients

Here is a simple set of ingredients that will cost you pennies, you should prepare:

chicken navels – ½ kg;
onion – 1 head;
vegetable oil – 60 ml;
soy sauce – 3 tsp;
table vinegar - 2 tsp;
powdered sugar – ½ tsp;
ground red pepper – 1 tsp;
salt - to taste.

Cooking method

This salad is easy to prepare but turns out great. Not only family members, but also guests will appreciate it!

Prepare chicken gizzards. Rinse the navels thoroughly in running water, removing films if necessary.

Place the offal into a large saucepan and add water. There should not be too much liquid. Pour in enough water to just cover the stomachs. Bring ingredients to a boil. Remove foam. Reduce the heat to low and cook the navels until soft, about 50 minutes. About 5 minutes before the product is ready, add salt.

Ready chicken gizzards should be cooled and cut into strips.

Peel the onions. Cut it into very thin rings or halves of rings.

In a separate bowl, combine offal and onion. Sprinkle with powdered sugar. Mix everything well.

Pour oil into a frying pan with a thick bottom. Add ground pepper to it and heat well. Pour boiling oil into the salad through a sieve. Add soy sauce.

Dilute the ingredients with table vinegar. Thanks to it, the onions in this appetizer will become pickled - juicy and crispy, with a piquant sourness. All that remains is to mix everything thoroughly. The container with the salad is covered with a lid. It is recommended to keep the resulting product in the refrigerator for 2 hours. Thanks to this, the finished snack will acquire a rich taste and excellent aroma, and each component will be perfectly soaked in the original dressing.

Bon appetit!

Chicken navel salad with carrots and eggs

This is another delicious option for making chicken gizzard salad with carrots. If you use the step-by-step recipe with photos offered here as a guide, you will not encounter any difficulties during the cooking process.

Cooking time – 25 minutes.

Number of servings – 4.

Ingredients

You will need to use the following:

boiled chicken gizzards – 300 g;
medium raw carrots – 1 pc.;
boiled eggs – 4 pcs.;
blue salad onion – 1 head;
salt, pepper, mayonnaise - to taste.

Cooking method

This salad turns out to be very unusual in taste and nutritious. Try it as an everyday dinner option. Surely your household will like this dish, replacing boring buckwheat and pasta.

Prepare the necessary ingredients.

Cleaned and pre-cooked chicken navels that have had time to cool should be cut into small strips. But it is not recommended to grind it too much. Otherwise, the texture of the finished snack will be ruined.

Peel and finely chop the red salad onion. Send the vegetable slices to the chicken gizzards.

That's it! It's time to serve!

Video recipes

If you don’t know how to make a simple salad with chicken gizzards, then you should use a selection of video recipes. After watching the videos, you definitely won’t have any questions:

Ingredients:

chicken stomachs – 1 kilogram;
carrots – 1 piece;
red onion – 3 pieces;
fresh cucumber – 1 piece;
bell pepper - to taste;
bay leaf and allspice - to taste;
lemon juice – 100 milliliters;
soy sauce – 100 milliliters;
vegetable oil – 100 milliliters;
wine vinegar - 100 milliliters;
garlic – 4 cloves;
sugar – 3 tablespoons;
red chili pepper - optional.

Preparation:

Wash the chicken stomachs thoroughly and remove all excess. Cook until tender, adding spices and salt as desired.

Peel the carrots and onions, cut out the seed pods from the peppers. Chop the carrots, cucumber and pepper into thin strips. Cut the onion into halves of rings. Cut the stomachs into strips. Mix all the listed components in one bowl.

Peel the garlic and chop finely.

Combine soy sauce and sugar in a frying pan and bring until thick. Add lemon juice, oil and vinegar and boil. Take a sample to adjust the amount of ingredients added if necessary. Pour the marinade over the appetizer.

Cover the dish with a lid, install the weight and wait to cool. After this, leave the snack in the cold for a couple of hours, or better yet, overnight.

You can use Korean carrots rather than regular ones.

Chicken gizzard salad with soy sauce

Chicken gizzard salad with soy sauce can be prepared quickly and without problems. It is very tasty and will definitely please all the guests present at the holiday. The recipe with photos illustrates each cooking step.

Ingredients:

chicken stomachs – 500 grams;
onions – 2 pieces;
carrots – 1 piece;
soy sauce – 1 tablespoon;
vinegar (6%) – 100 grams;
vegetable oil – 5 tablespoons;
ground coriander – 1 teaspoon;
red hot pepper – 1 teaspoon;
salt - to taste.

Preparation:

Thoroughly clean and wash the chicken gizzards. Boil them to the desired condition, you can add spices and salt to taste.

Peel the onion, wash it and chop it into half rings of small thickness. Pour in vinegar and let the preparation stand for about 20 minutes. After the specified time has passed, place in a colander, allowing the liquid to drain.

Wash and peel the carrots, chop using a Korean salad grater.

Chop the cooled gizzards into small pieces. Mix together with prepared vegetables.

Pour soy sauce over the appetizer and sprinkle with salt, coriander and hot pepper.

Heat vegetable oil in a frying pan and pour in spices. Mix thoroughly. Then place in a container with a lid and refrigerate overnight.

You can prepare a snack without onions.

Chicken gizzards with beans - delicious salad

A salad made from chicken gizzards and beans is very unusual and tasty. The dish is hearty and appetizing, and the recipe with photos is not difficult.

Ingredients:

onions – 1 piece;
carrots – 1 piece;
canned red beans – 4 tablespoons;
vegetable oil – 4 tablespoons;
ground pepper and salt - to taste;
chicken stomachs – 500 grams.

Preparation:

Prepare chicken gizzards for cooking. They need to be cleaned of dirt and films. Then immerse in boiling water with salt. It takes about an hour and a half to cook.

When ready, leave the gizzards in the pan and let them cool directly in the broth. Chop as desired, but preferably as finely as possible.

Peel and rinse the carrots, pass through a Korean grater. Peel and wash the onion too and chop into half rings.

Fry both of these vegetables in vegetable oil. Once they are ready, let them cool.

Mix chicken gizzards with fried vegetables. Add the specified amount of beans.

Add salt, pepper, and other spices as desired. Season with vegetable oil or mayonnaise. Place in salad bowls and serve.

Interesting!

You can also try this snack with homemade yogurt.

Korean chicken gizzard salad

Fans of savory appetizers will definitely appreciate Korean chicken gizzard salad, prepared according to a very tasty recipe with photos. There is nothing difficult in cooking, but the result will definitely please you.

Ingredients:

chicken stomachs – 500 grams;
carrots – 100 grams;
pickled onions – 250 grams;
seasoning for Korean carrots - to taste;
vegetable oil – 2 tablespoons;
salt, garlic, vinegar and other spices - optional.

Preparation:

Rinse the chicken gizzards well, remove all excess and place in a pan of boiling water. Bring to readiness. After cooling, chop into strips.

Place pre-pickled onions to the ventricles.

Wash and peel the carrots, and then pass them through a special Korean vegetable grater. You can also use a special cabbage shredder.

Mix carrots with vegetable oil and chopped garlic. Season with seasonings and pepper.

Mix the snack and put it in the refrigerator overnight. You can, for example, put it in a bag for this purpose.

Note!

This salad can be eaten immediately after cooking, but if it is infused, the taste will be brighter and richer.

Salad with stewed chicken gizzards and vegetables

To diversify your holiday menu, you can use this recipe with photos. A very tasty salad of stewed chicken gizzards with vegetables is filling and nutritious, as well as healthy.

Ingredients:

chicken stomachs – 500 grams;
sunflower oil - to taste;
onion – 1 piece;
carrots – 1 piece;
pepper and salt - to taste;
dill greens - to taste;
water - half a glass.

Preparation:

Wash the chicken gizzards and soak in cold water for about half an hour. Then rinse again and get rid of all excess. Cut into halves.

Pour vegetable oil into a frying pan and pour the gizzards onto the dishes. Season with salt, pepper and other spices. Cover with a lid so that the ventricles release juice. Simmer for half an hour.

Peel the onion and carrots and chop the onion into halves of rings, and grate the carrots. As soon as the liquid from the ventricles has boiled away, add vegetables to them and simmer them together for a while.

Pour in some hot water and cook until the liquid has evaporated. After this, simmer in the remaining oil, add a little more spices, if necessary. Mix the salad and serve.

You can also add bell peppers or other vegetables to the dish.

Chicken gizzards with carrots and mushrooms

Chicken gizzard salad with mushrooms is a very tasty and appetizing appetizer that guests and family will enjoy. According to this recipe with photo, you can make it with or without adding hearts.

Ingredients:

chicken gizzards – 300 grams;
chicken hearts;
pickled champignons – 500 grams;
Korean carrots – 200 grams;
red onion – 1 piece;
mayonnaise - to taste;
salt and pepper - to taste;
bay leaf – 2 pieces;
vegetable oil – 30 milliliters.

Preparation:

Rinse chicken stomachs and hearts, remove all unnecessary. Place in a saucepan with cold salted water and bay leaf and place on the stove. It is best to use different dishes for cooking.

Peel and chop the red onion into halves of rings. Fry in vegetable oil.

Cut the mushrooms into small pieces.

After cooling, cut the boiled stomachs and hearts as thin and small as possible.

Mix all the prepared ingredients in one dish, season with mayonnaise and season with spices of your choice.

Ingredients:

chicken stomachs – 500 grams;
onion – 1 piece;
carrots – 1 piece;
cucumber – 1 piece;
garlic – 2 cloves;
sesame – 1 tablespoon;
soy sauce – 4 tablespoons;
vinegar (6%) – 2 tablespoons.

Preparation:

Wash and clean the chicken gizzards thoroughly. Place in a pan of cold water and simmer for an hour, adding salt before finishing cooking. After this, let the stomachs cool and chop into strips.

Cut the cucumber into squares, pour in soy sauce and leave for 15 minutes. During this time, the vegetable will marinate properly.

Peel and wash the onion, then chop it into squares. Fry in sunflower oil. Grate the carrots and mix with onions. Bring to readiness. Before the end of frying, add chopped garlic and remove the pan from the stove.

Combine the vegetables with each other, add chopped chicken gizzards, season with vinegar and mix well. Sprinkle with sesame seeds. Add more soy sauce and vinegar if desired.

Adding cucumber is completely optional.

A wide variety of chicken by-products can be used to make delicious snacks. For example, stomachs. They go well with vegetables, mushrooms, and canned food. Chicken stomach salads are perfect even for a holiday table.

Ingredients: half a kilo of offal, 2 onions, 2 carrots, 2 barrel pickles, a jar of brain peas, salt, a mixture of peppers, light mayonnaise.

Chicken stomach salad contains many useful substances.

The stomachs are boiled in salted water, after which they are cooled and cut into strips.
Randomly chopped fresh vegetables are sautéed in vegetable oil.
The offal is combined with the cooled roast. Add cubes of pickled cucumbers and peas without marinade to the bowl.

All that remains is to season the appetizer with mayonnaise, salt and a mixture of peppers.

Korean cooking recipe

Ingredients: half a kilo of chicken gizzards, 2 white onions, salt, a pinch of ground paprika and coriander, large carrots, half a glass of table vinegar, 7-8 peas of allspice, 6 large spoons of refined oil, 1 large spoon of soy sauce without additives.

The offal is cooked until soft. A couple of minutes before the end of cooking, add peppercorns to the water. Then they cool down. They must be removed from the broth, otherwise they will absorb too much liquid during the cooling process.
The onion is cut into thin rings and poured in vinegar for 12-15 minutes. Next, the vegetable is placed in a colander.
The carrots are chopped with a Korean grater. The cooled offal is cut into slices.
All prepared products are placed in one bowl. They are filled with soy sauce and sprinkled with paprika and coriander.
Refined oil heated in a frying pan is poured on top.

After thorough mixing, the Korean chicken gizzard salad will infuse for at least 2 hours. Next, you can take a sample from the treat. If necessary, the appetizer is added with salt.

Spicy appetizer with pickled onions

Ingredients: 280 g offal, 4 pre-boiled hard-boiled eggs, 170 g lettuce white onions, large carrots, vinegar, salt, mayonnaise.

This salad is suitable for spicy lovers.

The onion is thinly sliced into half rings and poured with a mixture of filtered water and table vinegar in equal proportions. The vegetable is left for 10-12 minutes.
Next, the onion half rings are placed on a sieve. After the marinade has drained, they are combined with carrots, grated on a coarse grater.
Chicken offal is boiled until soft in salted boiling water. After cooling, they are cut into slices.
The eggs are crushed into miniature cubes.
The prepared components are combined.

A fragrant salad of gizzards with pickled onions is dressed with a portion of mayonnaise.

With mushrooms

Ingredients: half a kilo of chicken stomachs, 2 boiled eggs, purple onion, 170 g of mushrooms, half a bunch of parsley, salt, mayonnaise.

Chicken offal is dipped in salted boiling water and boiled until soft. Next, they are randomly chopped and poured into a salad bowl.
The onion is finely chopped and fried in vegetable oil. As soon as the contents of the pan have cooled, they can be transferred to the stomachs.
In the remaining oil, fry the mushroom pieces until tender. Salt is immediately added to them. You can use any seasonings.
The eggs are crushed into cubes, the parsley is randomly chopped with a knife.
All components are mixed well.

Gizzard salad with mushrooms is dressed with mayonnaise.

With green peas

Ingredients: half a kilo of offal, 4 pickled cucumbers, fine salt, white onion, half a can of canned green peas, any suitable sauce.

Green peas will not spoil the taste of the salad.

The stomachs are boiled until tender in salted boiling water. The meat product should soften well. Next, it is crushed into thin strips.
The main component is combined in a salad bowl with thin slices of pickled cucumbers and miniature onion cubes.
Place peas without marinade in the same bowl.

The appetizer is salted, poured over the chosen sauce (ordinary mayonnaise is suitable) and mixed well.

Hearty navel salad with potatoes

Ingredients: 3 jacket-boiled potatoes, salt, strong fresh cucumber, 2 boiled eggs, white onion, 170 g chicken gizzards, fresh dill, mayonnaise.

The offal is boiled until tender and cut into large strips.
The cooled eggs and potatoes are crushed into cubes.
The products from the first and second steps are combined, thin onion half-rings and fresh cucumber straws are added to them.

All that remains is to add chopped dill, salt and season the dish with mayonnaise.

With radish

Ingredients: 1 green radish, white onion, 1 tbsp. spoon of soy sauce, 1 teaspoon of granulated sugar, half a kilo of chicken stomachs, salt, seasonings, table vinegar.

Chicken gizzard salad with radish is an extremely healthy nutritious snack.

The offal is well washed and cut into strips. Next, the stomachs are salted and peppered to taste and filled with vinegar for an hour.
Separately, thin onion half rings are marinated in a mixture of vinegar and water (1 to 1).
The radish is cleaned and chopped using a coarse grater.
Ready stomachs are fried in any oil until all the juice has evaporated from the pan. The main thing is not to overcook the offal on the fire, otherwise it may turn out to be overdried.

All salad components are combined and seasoned with soy sauce and sugar. You can also sprinkle with vinegar.

Warm salad with chicken gizzards

Ingredients: half a kilo of offal, 8-9 fresh champignons, 1 pc. carrots, sweet red pepper, zucchini, white onion, 2 large tomatoes, refined oil, salt.

Everyone will love chicken gizzard salad!

The onion is cut into thin slices and fried in oil until transparent.
Next, carrot and zucchini straws, thin slices of pepper, plates of mushrooms and tomato cubes are added to it. The ingredients are placed in the frying pan with the onions one at a time. After each new component, the contents of the frying pan are fried together for about a minute.
Lastly, add the stomachs, boiled until tender and cut into 3 parts, to the vegetables and mushrooms.
After another 6-7 minutes of frying, the dish is completely ready. All that remains is to add salt to taste.

The salad is served warm or cold.

Chicken navels or stomachs are not a very popular product among modern housewives, however, they are incredibly useful. If you cook them correctly, you will get a very tasty, satisfying and nutritious dish. The ventricles contain a lot of protein and iron, folic acid, micro and macroelements, as well as minerals. Regular consumption of this product strengthens the immune system, improves appetite and digestion, normalizes the appearance and general condition of hair, nails, and skin. That is why you should consider the most popular and delicious salad recipes with this ingredient.

How to properly prepare a salad

Stomachs are an excellent component that can be used in preparing a variety of appetizers, salads and main courses. To ensure that the meat is soft and tender, the product must be properly prepared. To begin with, the navels are cleaned, washed with running water, and surface fat is removed.

Then they are filled with cold water for one hour. The next important step is boiling over low heat in salted water, to which you can add onions, carrots, spices and bay leaves. Boil for an hour. Only after this is it allowed to put the ventricles in salads and snacks. As for the remaining broth, it will make a nutritious and incredibly flavorful borscht or soup.

The distinctive advantage of offal is that they contain large amounts of protein and a minimum of calories. That is why salads based on ventricles are not just tasty, but also light, tender, and nutritious. There are a huge number of recipes, but most often navels are combined with mushrooms and vegetables, nuts and cheeses.

To make the salad more tender, use low-fat sour cream instead of mayonnaise. Thanks to step-by-step recipes, you can quickly and easily prepare delicious snacks that your family and guests will certainly enjoy.

Korean chicken gizzard salad

This appetizer will appeal to those who like slightly spicy dishes. As for Korean carrots, you can use store-bought ones or cook them yourself.

You can season the dish with soy sauce. Celery would be an appropriate ingredient, so the dish will turn out much tastier and more interesting. The energy value of one hundred grams of salad is 198 kilocalories.

For cooking you will need the following components:

carrots – 2 pcs.;
garlic – 3 cloves;
vegetable oil – 100 milliliters;
table vinegar – 15 grams;
sugar – 10 grams;
coriander – 2 grams;
ground red pepper – 2 grams;
fine salt – 15 grams.

Culinary process technology:

Familiarize yourself with the recipe, prepare all the necessary components, they must be of high quality and fresh.
Lightly salt the water, boil the navels in it until fully cooked, then cool and finely chop.
Peel the carrots, rinse with water, and grate on a special grater designed for Korean vegetables. You can add salt and sugar to the carrots, then mash them with your hands so that a little juice appears. Next add pepper and coriander.
Heat the oil on fire for a minute, pour into the carrots with spices.
Marinate the garlic in vinegar for ten minutes, pass through a press, then also add to the carrots.
Mix all prepared ingredients and leave for four hours.

The appetizer prepared according to the proposed recipe turns out to be very light, tasty, aromatic, and has a slight spiciness.

Salad with pickled onions and gizzards

To prepare a budget salad, you will need two ingredients. While boiling the chicken navels, you can work on the onions, because they need to sit in the marinade. Use vinegar very carefully, otherwise there is a risk of ruining the snack. The calorie content of one hundred grams of the finished dish is 215 kilocalories.

List of components:

onions – 3 heads;
chicken ventricles – 0.5 kg;
granulated sugar and salt - 10 grams each;
mayonnaise – 80 milliliters;
wine or apple cider vinegar - 15 milliliters.

Features of preparing a simple snack:

Prepare all components, taking into account the presented recipe.
Boil the chicken navels in salted water until tender, then cut into small pieces.
Peel the onion and chop into thin rings. To remove the bitterness, you can pour boiling water over it.
Prepare the marinade: mix vinegar, sugar, salt. Season the prepared onion and leave for ten minutes. Then place in a colander to drain excess liquid.
Combine all ingredients, add a little mayonnaise.

Serve, garnish with herbs: dill, parsley or basil.

Salad with chicken gizzards and cucumbers

A salad prepared with chicken gizzards is a true decoration and wonder of any table. If you add cucumber to the appetizer, you get a refined, rich, bright and incredibly fresh taste. To reduce the energy value of the dish, it is worth removing potatoes from the composition and using sweet and juicy bell peppers instead.

You don’t need to think that this will negatively affect the taste of the salad, because it will turn out much more interesting and lighter. If desired, you can replace fresh cucumbers with salted or pickled ones. As for the calorie content of one hundred grams of the finished dish, it is equal to 280 kcal.

Cooking ingredients:

fresh cucumbers – 3 pieces;
chicken gizzards – 250 grams;
eggs – 2 pcs.;
young potatoes – 150 grams;
salad onion – 100 grams;
green peas – 110 grams;
canned corn – 150 grams;
mayonnaise - 80 milliliters;
dill – 30 grams;
salt - to taste.

Salad preparation algorithm:

After reading the recipe, you should start preparing all the necessary products. It is very important that they are of high quality and fresh, because not only the taste, but also the benefits of the dish depend on this.
Pour a sufficient amount of clean water into the pan, add salt, and boil the gizzards. Then they should be cooled and chopped into thin, neat strips.
Boil eggs and potatoes until tender, chop into cubes or cubes.
Wash the cucumbers and cut into strips. As for salad onions, they are cut into half rings.
Combine all the listed ingredients in a bowl, add salt, add canned corn and peas, season with light mayonnaise.

As a decoration, you can use fresh dill, which must be finely chopped. This dish is not just very tasty, but also nutritious, satisfying, juicy and aromatic.

Chicken gizzards with mushrooms

It’s very easy to prepare such a salad; all you need is a step-by-step recipe and quality ingredients. Despite the high energy value, namely 230 kilocalories per hundred grams, the dish turns out divinely tasty and satisfying.

If desired, add sweet pepper to the salad, as it can help refresh the appetizer and make it brighter and more original. Some fruits go well with fresh champignons, namely green apples.

List of products for cooking:

onion – 1 head;
mayonnaise – 80 grams;
chicken navels – 500 grams;
canned champignons – 400 grams;
vegetable oil – 45 milliliters;
salt – 10 grams;
chicken eggs – 2-3 pcs.

Basic steps of the culinary process:

Prepare all components in accordance with the recipe, adhering to the specified proportions. Products must be perfectly fresh and of high quality.
Add salt to the water and boil the chicken gizzards until fully cooked. Cool and chop into nice, neat strips.
Hard boil the eggs, chop into small cubes.
Heat the vegetable oil thoroughly in a frying pan and fry the onions, cut into half rings, in it. After some time, add the mushrooms to the onion and fry over low heat for five minutes.
Mix all ingredients, season with mayonnaise or sour cream, and lightly add salt.

Salad with chicken gizzards and nuts

To prepare a holiday salad, you don't have to spend a lot of money on delicacies. Using a step-by-step recipe, you can prepare a snack with chicken navels and nuts. For greater effect, lay it in layers. The juiciness of the salad is ensured by mayonnaise, which is used to lubricate each layer.

Any greens are used for decoration, namely dill, cilantro, green onions and parsley. It turns out very simple, quick, but original and divinely tasty. The energy value of one hundred grams of the finished dish is 320 kilocalories.

You will need the following ingredients:

chicken ventricles – 500 grams;
mayonnaise – 80 milliliters;
Korean carrots – 100 grams;
walnuts – 130 grams;
onion – 1 head;
salt – about 10 grams;
hard cheese – 150 grams;
fresh cucumbers – 500 grams;
greens - for decoration.

Steps for preparing a delicious snack with nuts:

Familiarize yourself with the presented recipe, prepare all products, observing the exact proportions.
Boil the navels in salted water with the addition of onions.
Grate the cheese, wash the cucumbers and chop into strips. Cool the navels and chop finely.
Grind the walnuts thoroughly.
Finely chop the greens.
Mix all ingredients, season with salt and mayonnaise.

You can decorate the finished appetizer with any greenery that suits your taste. The dish turns out to be nourishing, high-calorie, tasty and very aromatic.

Salad with chicken gizzards: recipes

How to make salad with chicken gizzards

Chicken gizzard salad recipes

Time: 65 min.
Calorie content: 216 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

chicken navels – 500 g;
onions – 3 pcs.;
apple or wine vinegar – 15 g;
sugar – 10 g;
salt – 10 g;
mayonnaise – 75 ml.

Boil the stomachs. Cut.
Cut the onion into half rings and pour boiling water over them to get rid of bitterness.
Add sugar, vinegar, salt to the onion. Stir and leave to marinate for 10 minutes.
Drain the pickled onions in a colander.
Mix all ingredients, season with mayonnaise.

With Korean carrots

Time: 75 min.
Number of servings: 5-6 persons.
Calorie content: 197 kcal per 100 g.
Purpose: snack.
Cuisine: Korean.
Difficulty: medium.

chicken navels – 500 g;
carrots – 2 pcs.;
garlic – 3 cloves;
coriander – 2 g;
ground red pepper – 2 g;
sugar – 10 g;
vegetable oil – 90 ml;
vinegar – 15 g;
salt – 15 g.

Boil the stomachs. Finely chop.
Peel the carrots. Grate using a Korean grater.
Add sugar and salt to the grated carrots. Crush by hand.
Heat vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stirring.
Pour oil over carrots.
Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
Combine everything, let the mixture brew for 4 hours.

With mushrooms

Time: 75 min.
Number of servings: 4-5 persons.
Calorie content: 220 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

chicken stomachs – 500 g;
canned champignons – 400 g;
eggs – 2 pcs.;
onion – 1 pc.;
vegetable oil – 40 ml;
salt – 10 g;
mayonnaise – 75 ml.

Boil the navels, cut into strips.
Boil eggs hard-boiled, chop finely.
Heat vegetable oil, finely chop the onion, add mushrooms. Fry for 5 minutes.
Combine fried mushrooms and onions with the rest of the ingredients, add salt, and mayonnaise for dressing. Serve warm.

With cucumber

Time: 85 min.
Number of servings: 3-4 persons.
Calorie content: 275 kcal.
Purpose: holiday snack.
Cuisine: Russian.
Difficulty: medium.

chicken navels – 200 g;
fresh cucumber – 3 pcs.;
young potatoes – 2 pcs.;
eggs – 2 pcs.;
canned corn – 150 g;
green peas – 100 g;
salad onion – 100 g;
salt – 10 g;
mayonnaise – 75 ml;
dill – 20 g.

Cut the boiled gizzards into strips.
Cut the cucumbers into strips.
Boil eggs and potatoes, cool, chop finely.
Cut the lettuce onion into half rings.
Mix all ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

Time: 65 min.
Number of servings: 5-6 persons.
Calorie content: 315 kcal per 100 g.
Purpose: holiday snack.
Cuisine: Russian.
Difficulty: medium.

stomachs – 500 g;
Korean carrots – 100 g;
carrots – 2 pcs.;
hard cheese – 100 g;
fresh cucumbers – 3 pcs.;
salt – 10 g;
onion – 1 pc.;
walnut – 150 g;
greens – 15 g;
mayonnaise – 75 ml.

Boil the stomachs with the addition of chopped onion and grated carrots.
Cut the gizzards, cheese and cucumbers into cubes and combine.
Finely chop the greens and chop the nuts.
Season everything with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

With cheese

Time: 65 min.
Number of servings: 5-6 persons.
Calorie content: 205 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

This recipe tells you how to make a spicy salad with cheese for every day. You can also serve it to guests for a holiday by filling unsweetened tartlets. Please note that this dish should be consumed with caution by people with stomach diseases (ulcers, gastritis).

chicken stomachs – 800 g;
salt – 10 g;
hard cheese – 200 g;
garlic – 5 cloves;
mayonnaise – 75 ml.

Boil the navels, cut into cubes.
Grate cheese and garlic.
Mix all ingredients, add salt and season with mayonnaise. Let the mixture brew.

Recipes for salads with chicken gizzards

Chicken gizzard salad with pickles is always simple and very tasty. This salad is made without unnecessary fuss, but it turns out satisfying and nutritious. This dish will feed the whole family.

Number of servings – 6.

Ingredients

So, what do we need for this culinary experiment? The list is simple and unpretentious:

boiled chicken navels – 500 g;
onions – 2-3 heads;
pickled or pickled cucumbers – 5-6 pcs.;
salt and ground black pepper - 1 pinch each;
mayonnaise - to taste.

Cooking method

If you decide to make a salad of chicken stomachs with pickled cucumbers, you definitely won’t have any difficulties in the kitchen.

The first step is to prepare the ingredients that we will add to the salad.

Cut pickled or pickled cucumbers into cubes. Place the slices in a deep salad bowl.

Remove the skins from the onions. Cut the vegetables into half rings. Don't cut very large. Try to cut evenly and accurately. Fry the onions in a frying pan in which butter (about 50 g) has previously been melted. The frying must be allowed to cool at room conditions.

Chicken navels, peeled, cooked and cooled in advance, cut into strips. Send offal to cucumbers.

Salt the resulting mixture. If you want, add a little pepper. Place fried onions in the preparation. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have had time to cool. Stir everything again.

That's it!

Salad with marinated chicken gizzards

Gizzards are one of the most delicious, healthy and easiest to prepare chicken offal.

Cooking time – 2 hours + infusion time.

Number of servings – 6.

Ingredients

What will we use to make soy sauce chicken navel snack? Nothing very expensive:

chicken gizzards - 700-800 g
onions - 2 pcs.;
garlic - 5 cloves;
vinegar 9% - 50 ml;
soy sauce - 50 ml;
sugar - 0.5 tsp;
salt - 0.5 tsp;
dill, ground black pepper - to taste.

Cooking method

This snack is incredibly easy to make.

Boil 700-800 g in salted water. chicken stomachs. This will take 1.5 hours. Cut the finished offal into small strips.

Cut the onion into half rings, add vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the gizzards, mix. Drain the remaining marinade from the onion and add it to other products. To the almost finished appetizer, add vegetable oil, soy sauce, salt, sugar, and pepper to taste.

Mix thoroughly, let it sit for 2 to 12 hours in the refrigerator so that the vinegar and oil are absorbed into the food, which will give a deeper taste.

The original salad of marinated chicken gizzards is ready to serve. Bon appetit!

This is a very savory appetizer made from offal. All spicy food lovers will love it.

Cooking time – 35 minutes.

Number of servings – 8.

Ingredients

To make a salad from chicken navels, you need:

large carrots – 2 pcs.;
chicken gizzards - 500 g;
onions – 1.5 heads;
garlic – 4-5 cloves;
vegetable oil – 200 ml;
ground red pepper – 1 tbsp. l.;
sugar – ¼ tsp;
salt – 1 tsp;
soy sauce – 1 tbsp. l.;
table vinegar 9% - 2 tbsp. l.;
greens (assorted green onions, cilantro, dill, parsley) - 1 large bunch.

Cooking method

So, how to prepare this delicious and spicy chicken navel salad? If you take note of this recipe, then all questions will disappear on their own.

Make a dressing. Heat the frying pan high. Pour vegetable oil into it. Heat it up well. Peel the onion and chop it randomly. Place in hot oil. The onion needs to be browned.

After this, peeled and chopped garlic is added to it. Mix the ingredients. Fry everything together for 1 minute.

Add ground red pepper to the mixture of fried onions and garlic. Mix. Fry for another 30 seconds. That's it - the gas station is ready.

Wash and peel the carrots. Grate it on a special Korean vegetable grater. Add a pinch of sugar to the carrots. Add salt. Knead it a little.

Add pre-stewed chicken gizzards to the carrots. Pour soy sauce into the resulting mixture.

Add hot dressing. Dilute the preparation with table vinegar. Mix all salad ingredients very well.

Wash the greens. Dry it properly. Chop with a knife and add the green crumbs to the salad. Stir everything one more time.

Here is a spicy, spicy appetizer that will appeal to fans of Korean mixes.

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The simplest chicken gizzard salad with pickled onions

Cooking time: 1 hour + 2 hours for marinating.

Number of servings – 7.

Ingredients

Here is a simple set of ingredients that will cost you pennies, you should prepare:

chicken navels – ½ kg;
onion – 1 head;
vegetable oil – 60 ml;
soy sauce – 3 tsp;
table vinegar - 2 tsp;
powdered sugar – ½ tsp;
ground red pepper – 1 tsp;
salt - to taste.

Cooking method

This salad is easy to prepare but turns out great. Not only family members, but also guests will appreciate it!

Prepare chicken gizzards. Rinse the navels thoroughly in running water, removing films if necessary.

Place the offal into a large saucepan and add water. There should not be too much liquid. Pour in enough water to just cover the stomachs. Bring ingredients to a boil. Remove foam. Reduce the heat to low and cook the navels until soft, about 50 minutes. About 5 minutes before the product is ready, add salt.

Ready chicken gizzards should be cooled and cut into strips.

Peel the onions. Cut it into very thin rings or halves of rings.

In a separate bowl, combine offal and onion. Sprinkle with powdered sugar. Mix everything well.

Pour oil into a frying pan with a thick bottom. Add ground pepper to it and heat well. Pour boiling oil into the salad through a sieve. Add soy sauce.

Dilute the ingredients with table vinegar. Thanks to it, the onions in this appetizer will become pickled - juicy and crispy, with a piquant sourness. All that remains is to mix everything thoroughly. The container with the salad is covered with a lid. It is recommended to keep the resulting product in the refrigerator for 2 hours. Thanks to this, the finished snack will acquire a rich taste and excellent aroma, and each component will be perfectly soaked in the original dressing.

Chicken navel salad with carrots and eggs

Cooking time – 25 minutes.

Number of servings – 4.

Ingredients

You will need to use the following:

boiled chicken gizzards – 300 g;
medium raw carrots – 1 pc.;
boiled eggs – 4 pcs.;
blue salad onion – 1 head;
salt, pepper, mayonnaise - to taste.

Cooking method

This salad turns out to be very unusual in taste and nutritious. Try it as an everyday dinner option. Surely your household will like this dish, replacing boring buckwheat and pasta.

Prepare the necessary ingredients.

Cleaned and pre-cooked chicken navels that have had time to cool should be cut into small strips. But it is not recommended to grind it too much. Otherwise, the texture of the finished snack will be ruined.

Peel and finely chop the red salad onion. Send the vegetable slices to the chicken gizzards.

Wash and peel fresh carrots. Coarsely grate it and add it to the rest of the ingredients.

Salt the resulting mixture to taste. If you like a little spiciness in your appetizers, you can add a little ground pepper. Add mayonnaise. Mix all the ingredients very well so that they are thoroughly saturated with the sauce.

All that remains is to remove the shells from the boiled chicken eggs and coarsely chop them into our salad.

That's it! It's time to serve!

Video recipes

If you don’t know how to make a simple salad with chicken gizzards, then you should use a selection of video recipes. After watching the videos, you definitely won’t have any questions:

Chicken stomach salad - interesting appetizer recipes for every taste!

Chicken gizzard salad is not only tasty, but an extremely healthy nutritious snack that is advisable to include in your diet as often as possible. The valuable properties that the offal has will have a beneficial effect on digestion and the condition of the entire body as a whole.

How to make chicken gizzard salad?

A salad with gizzards is prepared by supplementing the component with other appropriate products and a suitable dressing.

Before use, chicken stomachs are removed from the films, washed thoroughly, and then boiled for 1.5 hours.
When boiling gizzards, you can add onions, roots, bay leaves and other spices to the water, which will make the offal taste more piquant.
Cool the boiled stomachs without broth, then cut into cubes or strips.
A delicious salad with chicken gizzards can be prepared by adding eggs, onions, mushrooms, pickled cucumbers, and boiled or sautéed vegetables to the base component.
Salad dressing can be mayonnaise, sour cream or a mixture based on vegetable oil with the addition of lemon juice and vinegar.

Chicken gizzard salad with pickled onions

One of the simplest and most affordable, but at the same time delicious versions of the appetizer is a salad of chicken stomachs with onions, which must first be marinated in water with the addition of vinegar, or using a sweet and sour marinade with salt and sugar. For a spectacular appearance, carrots can be grated on a Korean grater.

chicken stomachs – 250 g;
boiled eggs – 4 pcs.;
salad onion – 150 g;
carrots – 1 pc.;
mayonnaise – 100 g;
salt, pepper, vinegar.

Chop the onion and pour a mixture of hot water and vinegar in equal proportions for 10 minutes.
Throw the onion into a sieve, let it drain, mix with grated carrots and chopped boiled gizzards, adding chopped eggs.
Season the ingredients with mayonnaise, salt, pepper, and mix.

“Obzhorka” salad with chicken gizzards – recipe

The hearty and nutritious salad “Obzhorka” with chicken stomachs is quite suitable for serving for dinner or will effectively diversify the menu of a festive feast. You can exclude pickles from the composition by replacing them with half a tablespoon of vinegar and seasoning the ingredients with the additive along with the dressing components.

chicken stomachs – 500 g;
carrots – 2 pcs.;
onion – 1 pc.;
pickled cucumbers – 2 pcs.;
vegetable oil – 40 ml;
mayonnaise – 100 g;
salt, pepper, herbs.

Cut carrots into strips and onions into half rings, fry separately in oil in a frying pan.
Boiled gizzards and cucumbers are chopped into strips and added to sautéed vegetables.
Season a simple chicken gizzard salad with mayonnaise, salt, pepper, stir, and sprinkle with herbs when serving.

Spicy chicken gizzard salad

Chicken gizzard salad, the recipe for which will be presented below, will delight fans of spicy spice. This in this case is achieved by adding finely chopped hot pods to the composition along with bell pepper. For a pronounced aroma, garlic must be ground with onion, cilantro and salt in a mortar.

chicken stomachs – 500 g;
sweet peppers – 2 pcs.;
hot pepper – 1 pc.;
cilantro and green onions – 0.5 bunch each;
garlic – 2 cloves;
sesame – 0.5 tbsp. spoons;
salt, pepper, vegetable oil.

Grind chopped onion, cilantro and garlic with salt in a mortar and transfer to a bowl.
Add boiled hearts chopped into strips and pepper strips.
Dry the sesame seeds in a frying pan and add them to the rest of the ingredients.
Season the spicy salad from the stomachs with hot vegetable oil, salt, pepper, and mix.

Korean chicken gizzard salad

Heh salad from chicken stomachs is prepared according to Korean motifs with the addition of a characteristic oriental salad seasoning, which can simply be replaced with coriander and ground chili. Fresh cucumber and onion are not required ingredients; they can be excluded from the composition or replaced with other vegetables, for example, bell pepper.

chicken stomachs – 750 g;
carrots – 1 pc.;
fresh onion and cucumber – 0.5 pcs.;
garlic – 2 cloves;
vegetable oil and soy sauce - 1 tbsp. spoon;
vinegar - 0.5 tbsp. spoons;
Korean seasoning – 1 teaspoon;
salt, pepper, sugar.

Cut the boiled stomachs into strips.
Grate carrots and cucumbers on a Korean grater.
Chop the onion and chop the garlic.
Combine the ingredients in a salad bowl, season with oil, vinegar, soy sauce, salt the dish, pepper and add sugar to taste.
Leave the Korean chicken stomach salad to soak in the cold for 2 hours.

Salad with chicken gizzards and omelette

Having appreciated all the advantages of simple and spicy versions of the dish, it’s time to try a salad with chicken gizzards and egg pancakes. This appetizer, like its counterpart with boiled eggs, has its own individual attractive flavor and will be able to win the favor of even the most picky eaters.

chicken stomachs – 750 g;
eggs – 6 pcs.;
onions – 3 pcs.;
vinegar and sugar - to taste;
salt, mayonnaise.

The onion is chopped into slices, doused with boiling water, washed and again filled with hot water, which is seasoned with vinegar and sugar.
After cooling, squeeze out the onion and place in a salad bowl.
Cut the boiled stomachs into strips and place them on the onion.
Beat the eggs with a little salt and fry the egg pancakes in an oiled, medium-thick frying pan.
After cooling, roll the pancakes into rolls and cut into strips.
Add sliced omelet to the salad, season everything with mayonnaise and salt.

Chicken gizzard salad with pickled cucumbers

Elementary to prepare and surprisingly tasty nutritious salad from chicken stomachs, which is especially revered among the male audience, can be prepared according to the following recipe. The offal here harmoniously combines with pickled cucumbers and sweet salad onions, which are scalded with boiling water if desired.

chicken stomachs – 500 g;
pickled cucumbers – 4 pcs.;
onion – 1 pc.;
mayonnaise – 3 tbsp. spoons;
salt, herbs.

Cut the gizzards and onions into strips, and chop the pickled cucumbers into small pieces.
Combine the ingredients in a salad bowl, add mayonnaise, herbs, and salt.
Mix chicken gizzard salad with cucumber and serve.

Chicken gizzard salad with soy sauce

The following recipe for salad with stomachs will allow you to prepare both a light and nutritious dish that will qualitatively satisfy your hunger, but will not add extra pounds. The proposed vegetable mix can optionally be supplemented with sweet bell pepper and chopped garlic clove.

chicken stomachs – 400 g;
green beans – 200 g;
fresh cucumber – 1 pc.;
tomatoes – 2 pcs.;
lettuce leaves and green onions - 1 bunch each;
greens, soy sauce.

Cut boiled chicken stomachs into strips and cucumbers into cubes.
Chop tomatoes into slices, chop green onions and lettuce leaves.
Boil the beans until tender, cool, and add to the rest of the ingredients.
Season the chicken gizzard salad with soy sauce.

Salad with chicken gizzards and beans

If green beans do not excite you, you can also add legumes (boiled or canned) to the salad. The snack will turn out to be even more nutritious and will delight you with a magnificent, moderately piquant taste. For additional spiciness, finely chopped hot pepper can be added to the composition.

chicken stomachs – 600 g;
canned beans – 300 g;
garlic cloves – 2 pcs.;
tomatoes – 4 pcs.;
greens – 1 bunch;
salt, pepper, sour cream and olive oil.

Boil, cool and cut the stomachs.
Add chopped tomatoes, beans without juice, chopped fresh herbs and garlic.
Season the salad with gizzards and beans with a mixture of sour cream and olive oil, salt, pepper, and mix.

Salad with smoked chicken gizzards

If you have smoked chicken gizzards at your disposal, they can be effectively used to prepare a tasty and appetizing puff salad. The mushrooms included in the composition are pre-boiled with the addition of onions and spices, then poured into a sieve, allowed to drain and cut into strips.

smoked chicken gizzards – 250 g;
mushrooms – 250 g;
boiled eggs – 4 pcs.;
carrots and onions – 1 pc.;
cheese and mayonnaise – 100 g each;
frying oil, green onions.

Place sliced gizzards in a salad bowl as the first layer, grease them with mayonnaise, and crush them with ground eggs.
Next is a turn of onions and carrots sautéed in oil and again mayonnaise.
Mushrooms are distributed in a fourth layer, followed by grated cheese.
Crush the smoked gizzard salad with green onions and let it soak.

Salad with chicken gizzards and mushrooms

Small chopped pickled mushrooms will perfectly complement the taste of boiled chicken gizzards. Instead of parsley, you can add other greens to the salad, such as cilantro, basil or dill. Light mayonnaise or thick sour cream mixed with a small amount of mustard is suitable as a dressing.

chicken stomachs – 500 g;
mushrooms – 150 g;
boiled eggs – 2 pcs.;
onion – 1 pc.;
parsley – 0.5 bunch;
vegetable oil – 2 tbsp. spoons;
salt, pepper and mayonnaise.

Cut the boiled stomachs into strips.
Fry the onion slices in vegetable oil and add them to the offal.
Add chopped mushrooms, eggs and parsley to the salad.
Season the salad with gizzards and mushrooms with mayonnaise, adding salt and pepper.

Salad of marinated chicken gizzards

A quick salad of chicken gizzards will not work with this recipe. After cooking, the appetizer should marinate in the refrigerator for at least a day, after which the dish will acquire the necessary savory characteristics, and the components will exchange each other’s tastes and become saturated with the aromatic marinade.

chicken stomachs – 500 g;
pickled onions – 250 g;
carrots – 100 g;
ground coriander and chili pepper - 0.5 teaspoon each;
vegetable oil – 2 tbsp. spoons;
apple cider vinegar – 1 teaspoon;
garlic – 2 cloves;
salt, black pepper, sugar - to taste.

The boiled stomachs are chopped and mixed with pickled onions.
Chop the carrots, mix with garlic, salt, vinegar and sugar, adding chili, coriander and black pepper.
Combine the offal with onions and carrot mass, stir, season with oil and refrigerate for a day.

Chicken gizzard salad with walnuts

You can get a simple and tasty salad from chicken stomachs by adding the offal with cheese, nuts and Korean carrots. Depending on the season, you can use fresh or pickled cucumbers as an ingredient, each time getting a different taste, but in its own way an original and refined dish.

chicken stomachs – 500 g;
carrots and hard cheese – 100 g each;
walnuts – 70 g;
cucumbers – 2 pcs.;
garlic – 1 clove;
salt, pepper, herbs, mayonnaise.

Slice gizzards and cucumbers.
Grind cheese, chop nuts and herbs.
Combine the ingredients in a bowl, add garlic, carrots, salt, pepper and mayonnaise.
Mix a delicious salad of boiled chicken gizzards with nuts and serve.

Chicken gizzard salad – 7 recipes

If you are tired of the usual salads, if you need to go on a diet, but it is very difficult to deny yourself something tasty, if you want to surprise your friends with an original recipe - in all these cases you should choose a salad from chicken stomachs. It exceeds all expectations, provided, of course, that it is prepared correctly.

Korean chicken stomach salad

As a holiday appetizer, Korean chicken gizzard salad will have no equal. Tangy and spicy, it will delight the taste buds and, from a visual point of view, will be a worthy addition to other dishes on the table.

Ingredients:

chicken stomachs – 950 gr.;
onions – 2 pcs.;
vinegar (regular, apple or wine) - 1 tbsp. l.;
soy sauce – 50 ml;
oil (vegetable) – 60 ml;
ground peppers - to taste.

Rinse the stomachs thoroughly, peel, removing the films, cut into small cubes, then add onion half rings to them. Combine and beat soy sauce with vinegar and oil until emulsified. Add chicken by-products and onions to the mixture, heat the mixture over high heat with constant stirring for 2-3 minutes, then add seasonings (peppers). The future salad must cool, after which it is sent to the refrigerator to marinate for 2-3 hours. After this time, the dish is considered ready.

Advice! Chicken gizzard salad will taste better the longer it marinates, so it’s best to prepare it the night before and put it in the refrigerator until the morning.

Korean carrot salad

Asian-style chicken gizzard salad can be prepared not only in Korean, but also simply with Korean carrots. This dish turns out to be piquant, spicy, very rich, a bright note in the usual menu.

Ingredients:

chicken stomachs – 450 gr.;
carrots – 2 pcs.;
garlic – 4 cloves;
salt – 3 tsp;
sugar – 1 tbsp. l.;
vinegar – 2 tsp;
oil (vegetable) – 4 tbsp. l.;
ground peppers - a pinch;
peppercorns – 3-4 peas;
coriander - a pinch;
bay leaf – 2-3 pcs.

Process the stomachs, remove films, then place in boiling water with 1 tsp. salt, bay leaf and black peppercorns to simmer for 1-2 hours. At the same time, the carrots are washed, peeled, rubbed into thin strips, then sugar and salt are added to them.

You need to knead the carrot sticks a little with your hands so that they release juice, after which you can pour in the mixture heated for 1 minute in a hot frying pan - oil with peppers and coriander. Carrots, sprinkled with oil, mix well, add chopped garlic and vinegar.

When the chicken gizzards are ready, you can cut them into thin slices and add them to the carrot mixture. The salad should infuse for 3 hours at room temperature, and then another 3-4 hours in the refrigerator.

Chicken gizzard salad with pickled onions

Chicken gizzard salad with pickled onions is a spicy appetizer with a rather strong taste, which may not appeal to everyone. However, you can adjust the severity and spiciness of the dish directly during the cooking process.

Ingredients:

chicken stomachs – 400 gr.;
onions – 1-2 pcs.;
soy sauce - 1 tbsp. l.;
oil (vegetable) – 100 ml;
pepper (red, hot) – ¼ tsp;
powdered sugar – ¼ tsp;
paprika – 1-2 tsp;
vinegar (can be wine) – 100 ml;
coriander and salt - to taste.

Rinse the stomachs, clean them, cut them into thin strips, boil for 45-60 minutes, add salt 30 minutes after the start of boiling. Cut the onion into thin rings or half rings, pour hot vinegar into containers for 7 minutes.

Remove the prepared stomachs from the water, combine with pickled onions, and pour in a mixture of hot oil and pepper in a frying pan. Next, vinegar, which was poured over the onions, and soy sauce are added to the mixture, and seasonings are poured out. The finished salad is mixed and left in the refrigerator overnight.

Advice! The amount of hot red pepper indicated in the recipe is the minimum, which can be increased depending on the preferences of the cook. You can add more seasonings to the salad to taste at the last stage of cooking.

Hearty snack with omelette

The salad, which is based on chicken gizzards with omelet, is a hearty appetizer that even the most picky or on a diet will not refuse. Such a salad will be rich as a complete dish, and at the same time quite low in calories.

Ingredients:

chicken stomachs – 750 gr.;
eggs – 6 pcs.;
onions – 3 pcs.;
oil (vegetable) – 2 tbsp. l.;
vinegar – 1 tsp;
sugar and salt - ½ tbsp. l.;
mayonnaise – 2-3 tbsp. l.

Cut the onion into rings, pour boiling water over it, rinse with cold water and pour boiling water over it, but with vinegar and sugar dissolved in it. Drain the cooled liquid, squeeze out the onion and place on the bottom of the salad bowl. Chop the boiled chicken gizzards and place on top of the onion. Beat the eggs with salt and fry on both sides in a frying pan in a small amount of oil. Roll the finished omelettes into rolls and cut into strips, then also place in a salad bowl. Mix the salad, season to taste and add mayonnaise, let it brew for 2-3 hours.

Cooking with mushrooms

Chicken stomachs are inexpensive, but a salad based on them can decorate the table for a holiday and diversify your usual diet. This is especially true for stomach salad with mushrooms - an inexpensive but very tasty dish.

Ingredients:

chicken gizzards – 200 gr.;
champignons – 300 gr.;
cucumbers (salted) – 3 pcs.;
onion – 1 pc.;
sour cream – 3 tbsp. l.;
salt and pepper - to taste;
bay leaf – 1 pc.;
pepper (peas) – 5-6 pcs.

Boil cleaned chicken stomachs in water with bay leaves and peppercorns for 60-90 minutes, then remove from the water, cool and cut into thin slices. Wash the mushrooms, chop and fry along with onion half rings. First put chicken stomachs in a salad bowl, then fried champignons with onions, then sliced cucumber, then mix the salad, season with sour cream and, after letting it brew, send to the table.

Salad with smoked chicken gizzards

You can create a salad with smoked chicken gizzards very quickly, since all the products included in the dish only need cutting and mixing. This dish can be “assembled” in a matter of minutes, but its appearance and taste will be excellent.

Ingredients:

chicken gizzards (smoked) – 100 g;
avocado – 1 pc.;
cheese – 80 gr.;
pepper (sweet) – 1 pc.;
celery – 1 stalk;
cucumber – 1 pc.;
mayonnaise – 100 gr.;
lemon juice – 1 tbsp. l.;
greens – 20 gr.;
lettuce (leaves) – 1 pc.;
salt and pepper - to taste.

The salad is “assembled” in layers, each of which is coated with mayonnaise with pepper and salt: first there is a lettuce leaf torn by hand, then avocado cubes (they need to be sprinkled with a little lemon juice so as not to darken) and smoked chicken gizzards. The next layers are “squares” of sweet pepper, cucumber and celery. Cheese is poured on top, and greens are placed on it. Another version of the same salad is to mix all the ingredients, season, and season with mayonnaise.

Interesting! Chicken stomachs contain fiber, fatty acids, vitamins (A, group B, C, E, PP), micro- and macroelements (iron, selenium, potassium, phosphorus, magnesium). This makes them one of the healthiest components of any salad.

Delicate salad with soy sauce

Fresh, aromatic, tender - a salad of chicken “navels” (as stomachs are sometimes called) with soy sauce can compete in its taste with the most common “competitors” - Caesar and Greek salad. To “assemble” it you will need a simple set of products and a little free time.

Ingredients:

chicken stomachs – 400 gr.;
lettuce (leaves) – 1 bunch;
green beans -200 gr.;
cucumber – 1 pc.;
tomato – 1 pc.;
soy sauce – 50 ml.

Chop the chicken gizzards (already boiled) and put them in a salad bowl. Tear the lettuce leaves with your hands and send them there. Grind the cucumber into strips, the tomato into cubes, having previously removed the seeds, chop the onion, then add each component in turn to the mixture. The last thing to add is green beans, boiled for 4-5 minutes and cut into pieces, and after that the salad is seasoned with soy sauce, mixed and placed on the table.