Chicken Hearts Salad

1. 1 Chicken heartspack 500 g ≈ $2.50 75 g
2. 2 Tomatoes≈ $4.67 per kg 60 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Canned green peaspack 400 g ≈ $1.00 100 g
5. 5 Red onion≈ $3.00 per kg 25 g
6. 6 Vinegar 9% 8 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 13 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ hearts, cover with water, and simmer for 35–40 minutes until fork-tender with no pink remaining. Cool and chop into cubes.

2. Boil the egg for 10 minutes until fully set, cool, and chop into cubes.

3. Slice the red⁵ onion into half-rings and soak in vinegar for 10 minutes.

4. Chop the tomatoes² into cubes and finely mince the dill⁸.

5. Combine the chicken¹ hearts, egg, tomatoes², peas, and onion, then fold in the dill⁸.

6. Toss with sour⁷ cream, season with salt and pepper, and mix well.