8 chicken gizzard salad recipes

You can enrich a formal or dinner table by preparing a salad of chicken stomachs. These by-products deserve special attention due to the presence in them of the necessary parts that support the immune and circulatory systems.

Chicken gizzard and mushroom salad

To create a salad of stomachs with mushrooms, you need to use the following products:

stomachs – 550-650 g;
champignons – 680-720 g;
onions – 2-3 pcs.;
sunflower oil;
salt;
water;
mayonnaise;
pepper.

Fill the ventricles with clean water, cook for a couple of minutes, drain the liquid.
Wash thoroughly. Pour in clean water and cook until ready.
Cool the soft offal and chop into medium pieces.
Cut the peeled onion into half rings and fry in a frying pan.
Cook chopped mushrooms over low heat without oil until the liquid evaporates. Later add oil and fry for 5-7 minutes.
Mix the prepared elements. Salt, pepper, grease with mayonnaise.

Serve with vegetable side dishes, porridge or mashed potatoes.

Spicy dish with pickled onions

Gizzard salad with pickled onions tastes special.

It requires the following components:

chicken stomachs – 270-320 g;
eggs – 3-4 pcs.;
onions – 3 pcs.;
carrot – 1 pc.;
ground pepper;
salt;
mayonnaise or hot dressing;
purified water;
vinegar.

Peel the onion and cut into thin half rings.
Prepare a mixture of boiling water and vinegar in a 1:1 ratio. Pour it over the chopped vegetables and leave for 10 minutes.
Use a sieve to drain off excess water.
Grate the carrots on a medium grater.
Chop the boiled offal and eggs into small pieces.
Mix all the elements.
Season with mayonnaise, salt and pepper.

Mayonnaise can be replaced with a specially prepared dressing for those who like spicy salads. To do this, you need to grind 1 chopped onion with cilantro, garlic and salt in a mortar.

This dish will diversify the menu of the festive table. The salad comes out filling and nutritious. The spiciness is adjusted by the housewife depending on taste preferences. Additionally, if desired, you can include 1 chopped fresh onion in the recipe.

Cooking in Korean

Korean chicken gizzard salad has a unique and unusual taste.

offal – 450 g;
potatoes – 2-3 pcs.;
onion – 1-2 pcs.;
garlic – 2 cloves;
soy sauce – 40-50 ml;
vinegar – 60 ml;
salt;
sweet sand;
dried basil;
reddish ground pepper;
coriander.

Step-by-step creation of a dish:

Boil the peeled and washed offal in salted water until ready. Cut into narrow strips.
Fry the onion, cut into half rings, until golden brown. Combine with the gizzards and fry together in a frying pan for 1-2 minutes.
Peel the potatoes. Create a narrow straw. Cook for 3 minutes.
Wash in cool water. Dry.
For dressing, vinegar must be diluted with water to taste. Add the skipped pressed garlic, basil, coriander, pepper, salt and sweet sand.
Chop clean cilantro into small pieces. Combine with prepared elements. Refuel.
Refrigerate for 2 hours before serving.

The offal should be cooked for at least 1.5 hours.

Regular salad of boiled chicken gizzards

To create a quick and cheap salad, you will need:

chicken by-products – 0.5-0.6 kg;
onions – 2 pcs.;
vinegar – 60 ml;
dry dill and parsley;
sweet sand;
salt;
ground dark pepper.

Boil chicken gizzards.
Thinly slice the onion. Marinate in a mixture of salt, sugar, pepper, dry herbs and vinegar for 60 minutes.
Grind the cooled by-products into narrow strips.
Using a colander, remove excess liquid from the onion.
Mix all ingredients. Leave in the refrigerator for 25-30 minutes.

Serve in a small bowl, garnished with herbs on top.

Radish recipe

To make a hearty snack, you need to use:

ventricles – 320 g;
radish – 140 g;
carrots – 110 g;
onion – 1 pc.;
mayonnaise;
salt;
aromatic peppercorns;
Bay leaf.

Grate the peeled radish and carrots.
Boil the offal in water with salt, peppercorns and bay leaf.
Cool and chop into small pieces.
Finely chop the peeled onion.
Using a forming ring, lay the salad in layers: radishes, onions, offal, carrots.
Spread any layer with mayonnaise and salt to taste.
Serve on a flat plate.

For the dish, you should choose offal that is elastic in structure and has a slight specific smell.

With green peas

Ingredients needed for making:

chicken ventricles – 450 g;
onions – 1-2 pcs.;
carrots – 2-3 pcs.;
pickled cucumbers – 1-2 pcs.;
green peas - 1 jar;
mayonnaise – 110 g;
sunflower oil;
salt;
pepper.

Cook offal for 60-90 minutes.
Let them cool and chop into strips.
Peel the carrots and onions. Grate. Fry until soft in a frying pan in oil over low heat.
Chop the cucumbers into small pieces.
Mix all the elements with peas.
Season the dish with mayonnaise, salt and pepper.

Thanks to the combination of products of different colors, the salad looks festive on the table. If you wish, you can experiment with different components.

Warm salad with chicken navels

Ingredients for the salad:

offal – 520-650 g;
carrots – 3 pcs.;
onions – 2 pcs.;
sunflower oil – 50 ml;
greenery;
Bay leaf;
aromatic peppercorns;
water.

soy sauce – 35 ml;
sour cream – 30 ml;
lemon juice – 25 ml;
salt;
freshly ground dark pepper.

Pour water into the stomachs in a saucepan and bring to a boil. Drain the first broth after a couple of minutes.
Refill with water. Add onion, 1 carrot, 2 bay leaves, peppercorns. Cook over low heat for 90 minutes. Add salt 5-10 minutes before cooking.
Cut the ventricles into medium pieces. Grate the remaining carrots on a large grater and cut the onion into half rings.
Fry the onions and carrots over low heat in a frying pan with oil until soft.
Add gizzards to vegetables. Fry over low heat for 3-5 minutes, stirring constantly.
Combine all ingredients for dressing until smooth.
Pour the resulting mixture into the frying pan and stir. Cover with a lid and simmer for 5 minutes on low speed.

The salad is served warm on a platter. To add richness of flavor, sprinkle with fresh chopped herbs.

Hearty snack with potatoes

This salad’s composition reminds everyone of the recognizable festive “Olivier”. But offal is used as a meat ingredient.

For the dish take:

ventricles – 450-520 g;
potatoes – 3 pcs.;
carrots – 2-3 pcs.;
eggs – 4 pcs.;
salt;
pepper;
greenery;
mayonnaise or sour cream.

Boil the gizzards, eggs, potatoes and carrots separately.
Chop into pieces of similar sizes.
Salt and pepper.
Season with sour cream or mayonnaise.
Garnish with chopped herbs and serve.

Salad with chicken gizzards: recipes

Chicken gizzards, or, as they are also called, “chicken navels,” have almost all the beneficial qualities and pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, an abundance of vitamins and folic acid. Their use significantly helps to improve the condition of the skin and hair, increase appetite, and maintain immunity.

How to make salad with chicken gizzards

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

Chicken gizzard salad recipes

By-products do not contain many 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 regular mayonnaise to season the finished dish.

Chicken gizzard salad with pickled onions

Time: 65 min.
Number of servings: 5-6 persons.
Calorie content: 216 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

A regular and cheap recipe for salad with chicken gizzards consists of only 2 main components. While the main ingredient is cooking, you can save time and start pickling the onions. Vinegar must be used very carefully so as not to spoil the dish. The salad is suitable for any day as an appetizer: 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 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 the least amount of 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;
reddish ground 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, reddish pepper. Leave on fire for 1 minute, stir.
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, and also the most delicious. If desired, you can add bell pepper here, which will wonderfully refresh the dish. If you use fresh champignons, you can include fruits, for example, a greenish apple. With these components, the salad is recommended to be consumed 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 appetizer.
Cuisine: Russian.
Difficulty: medium.

A salad of chicken navels with cucumber will be a beautiful decoration for any festive table. Its taste is fresh, catchy, rich. To prepare it with the least amount of calories, you can exclude potatoes from the composition, but add bell pepper. The salad will not lose its taste benefits, but it will be significantly 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: ceremonial appetizer.
Cuisine: Russian.
Difficulty: medium.

Another version of the festive salad. For a beautiful appearance, you can create it in layers. 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. Any layer must be generously lubricated with mayonnaise or sour cream. Parsley, green onions, and dill are suitable as greenery for decoration. And even if served as usual, 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 prepare a spicy salad with cheese for any 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 consistency brew.

Video

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Chicken gizzard salad – 7 recipes

If you are tired of ordinary salads, if you need to go on a diet, but it is very difficult to deny yourself something tasty, if you want to amaze your friends with an unusual recipe - in all these options you should choose chicken stomach salad. It exceeds all expectations, provided, of course, that it is manufactured correctly.

Korean chicken stomach salad

As a celebratory appetizer, Korean chicken gizzard salad will have no equal. Hot and spicy, it will delight the taste sensors and, from a visual point of view, will be a worthy complement to the rest of the dishes on the table.

Ingredients:

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

Carefully wash the stomachs, peel them, 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 should 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 be tastier 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 comes out special, spicy, very rich, and adds a catchy note to the regular 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 dark peppercorns to boil for 1-2 hours. At the same time, the carrots are washed, peeled, rubbed into narrow strips, then sugar and salt are added to it.

You need to knead the carrot sticks a little with your hands so that they release the 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 crushed garlic and vinegar.

When the chicken gizzards are ready, you can cut them into thin slices and place them in a carrot-like consistency. 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 stomach salad with pickled onions is a spicy appetizer with a rather strong taste, which may not be to everyone’s taste. In general, you can adjust the sharpness and spiciness of the dish directly during the manufacturing process.

Ingredients:

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

Wash the stomachs, peel 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 oil and pepper heated 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 overnight (that is, in the dark) in the refrigerator.

Advice! The amount of hot reddish 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 step of cooking.

Hearty snack with omelette

A salad, the base of which is chicken gizzards with omelet, is a hearty snack, and even the most fastidious or those on a diet will not refuse it (Diet is a set of rules for human consumption of food) . Such a salad will be rich like a real 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 over boiling water, wash with cool 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. Cut 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 up the finished omelettes and cut them into strips, then also put them 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 cheap, but a salad based on them can decorate the table for a holiday and vary the usual diet. This is especially true for the stomach salad with mushrooms - a cheap 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 let it brew, send to the table.

Salad with smoked chicken gizzards

You can make a salad with smoked chicken gizzards very quickly, because 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 amazing.

Ingredients:

chicken gizzards (smoked) – 100 g;
avocado – 1 pc.;
cheese – 80 gr.;
pepper (sweet) – 1 pc.;
celery – 1 stem;
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 topped with a little lemon juice so as not to darken) and smoked chicken gizzards. The layers below 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.

Curious! Chicken stomachs contain fiber, fatty acids, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) (A, group B, C, E, PP), micro- and macroelements (iron, selenium, potassium, phosphorus, magnesium) . This makes them one of the most necessary components of any salad.

Tender salad with soy sauce

Fresh, fragrant, tender - a salad of chicken “navels” (as stomachs are sometimes called) with soy sauce can compete in its taste with the most common “rivals” - Caesar and Greek salad. To “assemble” it you will need a light set of goods and 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.

Cut the chicken gizzards (already boiled) and put them in a salad bowl. Tear the lettuce leaves with your hands and throw them in there. Grind the cucumber into strips, the tomato into cubes, removing the seeds first, chop the onion, then add any component one by one to the consistency. Green beans, boiled for 4-5 minutes and cut into pieces, are placed at the end, and after that the salad is seasoned with soy sauce, mixed and placed on the table.

Chicken gizzard salad: a collection of the best recipes with photos

By-products and, more specifically, gizzards are a very underrated part of the chicken. This is coupled with the fact that almost everyone simply does not understand how this product can be prepared so that it is tasty. And, meanwhile, the cost of offal is very affordable, which allows you to often take and cook something from them. Are you also one of the people who can’t figure out how to create something edible from this ingredient?

Now we are pleased to immediately bring to your attention several options for recipes for ordinary snacks, where navels act as the main component.

Chicken gizzard salad with cucumbers

This is a very ordinary, but nevertheless tasty and satisfying dish, which will be appropriate for any day and on a festive table.

For its production the following components will be needed:

Boiled stomachs – 500 gr.
Pickled cucumbers – 5 pcs.
Onions – 100 gr.
Mayonnaise – 50-70 gr.
Salt, dark pepper - a pinch.

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If the gizzards are cooked and cooled in advance, cooking will not take much time. The onion must be peeled and cut into small cubes or half rings - whichever you prefer. Heat a small amount of oil in a frying pan and fry it until golden.
Chop the cucumbers and navels into small cubes and place them in one deep container. Add fried onions to them, salt and pepper, season with mayonnaise, mix thoroughly, let sit for a little while in the refrigerator and serve.

Salad of marinated chicken gizzards

This option ends up being even more special and unusual than the previous one. With all this, the preparation is also quite simple and quick.

To prepare this dish, take:

Stomachs – 700 gr.
Onions – 2 pcs.
Garlic – 3-4 cloves.
Vinegar – 50 ml.
Soy sauce – 50 ml.
Vegetable oil – 50 ml.
Salt, sugar, pepper - to taste.

Boil the main ingredient in salted water until tender (about an hour and a half), cool them and cut them into strips. While the offal is boiling, peel the onion, cut it into half rings, fill it with vinegar in a small deep container and let it brew for half an hour.
Add pickled onions to the chopped offal, squeeze the garlic through a press, add salt, pepper and season the salad with soy sauce and oil, put it in the refrigerator for at least 2 hours, and then serve.

Spicy chicken gizzard salad with carrots

This offal appetizer will definitely be appreciated by those who love peppery food.