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Chicken navels recipes with onion salad. How to make chicken navel salad. With Korean carrots

What is the correct name: “Chicken navel salad” or “Chicken gizzard salad”? Opinions are divided, although in fact they are the same thing. The reason for the confusion is the lack of a reliable history of the origin of the salad. According to the first version, the salad was prepared in the 90s of the last century, where difficult economic conditions pushed the population to use offal as meat substitutes. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels.” According to another version, the recipe comes from China, where this national dish is prepared with a lot of spices.

In the initial version, the dish included: boiled chicken gizzards (navels), onions and carrots. And regular sour cream was used as a dressing. Inexpensive, tasty and satisfying salad was to the taste of many.

When purchasing chicken ventricles (navels), you need to choose ones that are elastic in structure and have a slight specific odor. The main trick of dishes made from chicken navels lies precisely in the softness of the ventricles themselves. They must be boiled for at least one and a half hours in salted water.

How to make chicken navel salad - 14 varieties

This recipe is considered a classic, but at the same time it is easy to prepare.

Ingredients:

Boiled chicken gizzards - 250 gr.;
Boiled chicken eggs - 4 pcs.;
Salad onions - 150 gr.;
Raw carrots - 1 pc.;
Salt pepper.

Preparation:

Using a board and knife, cut the chicken stomachs into strips, add chopped onions and grate the carrots on a coarse grater. Place the resulting mass in a deep plate, add the amount of salt and pepper to your taste, use mayonnaise as a sauce and stir until smooth. Then add the coarsely chopped eggs and mix thoroughly.

To add a piquant taste, the stomachs are salted and peppered during cooking. It is recommended to marinate onions in vinegar.

It will become an undoubted decoration of the festive table; the range of flavors will pleasantly please you.

Ingredients:

Raw chicken gizzards - 500 gr.;
Raw carrots - 2 pcs.;
Ready mushrooms - 350 gr;
Onions - 2 pcs.;
Vegetable oil-150 gr;
Garlic - 2 pcs.;
Seasoning for Korean carrots - 2 tbsp;
Vinegar 9% - 3 tbsp;
Soy sauce - 2 tbsp.

Preparation:

Add bay leaves to boiling salted water, pour in the cleaned chicken stomachs and cook until done. Grate two raw peeled carrots on a Korean grater and fry in vegetable oil until half cooked. Peel the onion, cut into half rings, then fry in a frying pan along with the mushrooms until tender. Grind the cooled stomachs into strips and fry in vegetable oil for several minutes. Mix all the resulting ingredients in a deep container, adding chopped garlic, seasoning, soy sauce and vinegar. Let the salad sit for at least two hours in the refrigerator.

An original and low-calorie dish will be a godsend for those watching their weight.

Ingredients:

Raw chicken gizzards - 100 gr.;
Salad - 5 sheets;
Lemon juice - 1 tbsp;
Tomatoes - 2 pcs.;
Apple - 1 pc.;
Avocado - 1 pc.;
Salt pepper.

Preparation:

We discard the cooked ventricles through a colander and let the broth escape, then chop coarsely. We lay out the bottom of the dish with pre-prepared lettuce leaves. Place peeled and sliced apples and avocados on top and sprinkle with lemon juice. The next layer is gizzards, then tomatoes. Salt and pepper to your taste, add vegetable oil.

This hearty dish will not leave salad lovers indifferent.

Ingredients:

Onions - 2 pcs.;
“Korean” carrots - 250 gr.;
Sugar, salt, vinegar, allspice.

Preparation:

Place the chicken stomachs in a saucepan, fill with cold water, add salt and set to cook for 20 minutes. Peel and pickle the onion, after chopping it. The cooled navels are crushed into thin strips, add pickled onions, and add previously prepared “Korean” carrots. Well mixed products become homogeneous. Leave in the cold for two hours.

You can pickle onions using vinegar or lemon juice, adding sugar and allspice.

Beautiful to look at, it will please not only your eye with its color shades, but also your stomach with its taste.

Ingredients:

Chicken stomachs - 500 g;
Onions - 2 pcs.;
Pickled or pickled cucumbers - 2 pcs.;
Carrots - 2 pcs.;
Green peas - 1 can;
Mayonnaise - 120 g;
Vegetable oil;
Salt pepper.

Preparation:

Cook the chicken navels for an hour and a half, let them cool and cut them like brushwood. Chop the onion, shred the carrots on a Korean grater, and then fry the vegetables over low heat. The cucumber is cut into cubes. Mix all the salad ingredients in a deep bowl, add peas and season with mayonnaise. Salt and pepper to taste.

Harmony of taste and lightness in the stomach, that’s what people say after this salad.

Ingredients:

Boiled chicken navels - 350 gr.;
Pickled cucumbers - 2 pcs.;
Green onions - 25 gr.;
Fresh apple - 1 pc.;
Mayonnaise - 150 gr.;
Vegetable oil - 70 gr.;
Ground black pepper.

Preparation:

Cut the boiled navels and put them in a deep bowl. Chop the cucumbers and apple using a coarse grater, chop the onion. Mix the ingredients and season the salad with mayonnaise, adding vegetable oil and pepper. Let sit for 15 minutes before serving.

To keep the navels soft, boil them in a slow cooker for three hours.

The combination of various products gives a piquant and unforgettable taste.

Ingredients:

Chicken navels - 400 g;
Carrot - 1 pc.;
Onions - 1 pc.;
Bay leaf - optional;
Fresh cucumbers - 2 pcs.;
Eggs - 4 pcs.;
Green onion - 10 g;
Mayonnaise - 4 tbsp;
Salt pepper.

Preparation:

Carefully cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaves. Cook over low heat for an hour, drain, cool and chop. Hard-boiled eggs, peel, cut and add to the ventricles. Grind the cucumbers and add chopped herbs. We combine all the ingredients and season the resulting salad with mayonnaise (sour cream). Salt and pepper a little and decorate.

If you want to surprise and you have time for it, then this is your recipe.

Ingredients:

Raw chicken gizzards - 350 gr.;
Onions - 3 pcs.;
Garlic - 3 cloves;
Bay leaf - 1 pc.;
Chicken eggs - 7 pcs.;
Mushrooms - 700 gr.;
Balsamic vinegar - 15 gr.;
Fresh cucumber - 2 pcs.;
Bell pepper - 1 pc.;
Beijing cabbage - 1 pc.;
Cheese cheese - 250 gr.;
Sour cream - 3 tbsp;
Mayonnaise - 100 gr.;
Basil leaves.

Preparation:

To achieve the required softness and taste, chicken navels are boiled for one and a half hours with the addition of an onion, bay leaf and three cloves of garlic. Boil hard-boiled eggs. We clean, chop and fry the mushrooms, taking into account that during the cooking process they decrease in volume. One onion, diced, is added to the mushrooms. We marinate the second onion, first chop it as finely as possible. Balsamic vinegar is used for the marinade. The onions in the mushrooms should acquire a “caramel” color, add pepper and spices, a few more minutes, remove from the heat and let cool. Cut the cooled navels into cubes, add pickled onions, mix and let sit for ten minutes. Chicken eggs are cut into large cubes and added to the navels. The next ingredient is fresh cucumber, diced. Add Chinese cabbage, cut into large layers of one centimeter each. Now chop the cheese coarsely and add it to our mixture. Pour the cooled mushrooms into the same bowl. For dressing we will use mayonnaise and sour cream. Stir until smooth. To shape, use a round container, fill it with salad, turn it over and place it on a plate. Decorate with Chinese cabbage leaves, cucumber, basil leaves and bell pepper.

The broth obtained by cooking chicken navels can be used to prepare soup.

Quite a spicy dish, designed for a narrow circle of lovers.

Ingredients:

Chicken gizzards - 500 g;
Onion - 2 pcs.;
Carrot - 1 pc.;
Soy sauce - 1 tbsp. l;
Vinegar - 100 g;
Vegetable oil - 5 tbsp. l;
Coriander - 1 tsp;
Red pepper (crushed) - 1 tsp;
Salt.

Preparation:

Cook chicken gizzards with the addition of black pepper and bay leaves. Peel and chop the onions, add vinegar and marinate. To chop carrots we use a “Korean” grater. Place the resulting products into a container. Prepare the dressing: soy sauce, coriander, salt and hot pepper, drown in oil heated in a frying pan. Mix the whole composition, put the container and leave it in the cold overnight.

Easy to prepare and original in execution.

Ingredients:

Raw chicken gizzards - 800 gr.;
Onions - 200 gr.;
Cheese - 200 gr.;
Garlic - 1 head;
Mayonnaise - 180 gr.;
Salt, pepper, vinegar.

Preparation:

Boil the chicken gizzards until cooked, then let them cool. Pickle chopped onions in vinegar diluted with water. We try to finely chop the stomachs, placing them in a deep plate. Add grated cheese and squeeze out the garlic using a garlic press. Mix thoroughly, add pickled onions, salt and pepper, add mayonnaise and mix again. Let it sit for 1 hour before use.

It will appeal to people who like to experiment with flavors.

Ingredients:

Chicken navels - 450 g;
Carrot - 1 pc.;
Soy sauce - 0.5 tbsp.;
Peking cabbage - 400 g;
Onion - 1 pc.;
Celery - 1 pc.;
Apple - 1 pc.
Sunflower oil - 120 ml;
Sugar - 2 tbsp. l.;
Bell pepper - 2 pcs.;
Apple cider vinegar - 1 tbsp. l.;
Salt.

Preparation:

The offal cooked in salt water is allowed to cool and cut into portions. Carrots and bell peppers are cut into brushwood, apples are cut into cubes, and celery, onions and cabbage are simply finely chopped. All the cuts are mixed in a deep plate and covered with sugar, allowed to brew, after which the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, and then mix again.

Chicken navel salad - warm

Salad is very fashionable these days in cafes and restaurants, please your loved ones.

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 the family is struggling financially.

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 cover with 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 thick-bottomed frying pan. 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 all! 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 gizzard salad is not only tasty, but also an extremely healthy nutritious snack that should be included 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 ingredient.
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.

Ingredients:

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

Preparation

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.

Ingredients:

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

Preparation

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.

Ingredients:

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.

Preparation

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.

Ingredients:

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.

Preparation

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 chicken stomachs 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 salad with chicken gizzards and. 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.

Ingredients:

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

Preparation

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 is harmoniously combined here with sweet salad onions, which are scalded with boiling water if desired.

Ingredients:

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

Preparation

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.

Ingredients:

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.

Preparation

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.

Ingredients:

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.

Preparation

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.

Ingredients:

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.

Preparation

Place sliced gizzards in a salad bowl as the first layer, grease with mayonnaise, and crush 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

Medium-sized chopped marinated mushrooms will perfectly complement the taste. 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.

Ingredients:

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.

Preparation

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 chicken gizzard salad 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.

Ingredients:

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.

Preparation

The boiled gizzards 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 it from chicken stomachs by adding 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 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, you should 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 make 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 will 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 sticks.
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, and 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

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.

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.

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.

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.

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 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.

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 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.

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.

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.

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 cover with 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 thick-bottomed frying pan. 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 Mayo. 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 all! 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!

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 ingredient.
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

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

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 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

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

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

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

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 with mayonnaise, and crush 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

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 gizzards 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 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 in the evening 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 in. 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 onions. 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 add 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, chop 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.

I suggest you diversify your daily menu by preparing a very tasty and satisfying salad with chicken navels (chicken stomachs are often called “navels”). It would seem that these are simple chicken navels, but in a dish prepared according to this recipe, they look very decent. My guests suggested that the salad contained pork tongue, and were pleasantly surprised that they did not guess the taste of chicken navels. Men will especially like the salad, as it contains meat, pickled onions, and mayonnaise. And thanks to green peas, the dish becomes more tender and refined, so many women will also appreciate it.