Warm Salad with Chicken Hearts and Arugula

Warm Salad with Chicken Hearts and Arugula — 298 ккал

25 min
Medium
1 serv.

Description

A piquant and hearty salad with fried hearts, arugula and teriyaki sauce - a great option for a light dinner

Rating

Average rating:—
  1. Thoroughly wash the chicken hearts, remove any blood clots and trim excess fat. Cut each heart lengthwise into 2-3 pieces.
  2. Heat a frying pan with 1 teaspoon of olive oil over high heat. Quickly fry the hearts, stirring, for 5-7 minutes until golden brown.
  3. Pour the teriyaki sauce into the pan, stir, and cook for another 1 minute to caramelize the hearts. Remove from heat and let cool slightly for 2-3 minutes.
  4. While the hearts are cooling, wash and dry the arugula. Cut the cherry tomatoes in half.
  5. In a serving bowl, mix the arugula and tomatoes. Top with the warm hearts.
  6. Drizzle the salad with the remaining olive oil and balsamic vinegar. Season with pepper to taste.
  7. Sprinkle with sesame seeds and serve immediately.
298
kcal
22.1 g
Protein
11.5 g
Carbohydrates
17.2 g
Fats