Clean the chicken hearts from the vessels, put them in a pan, fill with water, salt a little and cook until tender, removing the foam for about 30 minutes.
Drain the water from the hearts, cool and cut into strips.
Onion cut a quarter into rings.
Peel the carrots and cut them into cubes or straws, as you like.
In vegetable oil, fry the carrots with onions until soft.
Then add the chopped champignons to the carrots and onions. Fry everything until light brown.
Cut the cucumbers into strips.
Peel the eggs and cut into strips.
Combine all the ingredients, salt and pepper to taste. Season with mayonnaise and mix.
Transfer the finished salad to a salad bowl or lay out portionwise using a pastry ring.
Salad with heart and mushrooms is quite simple to prepare, such a salad turns out to be very satisfying, tasty and rich. Pickled cucumbers give the salad piquancy and juiciness, and satiety gives boiled hearts, eggs and mushrooms. For this salad, a pork or beef heart is also suitable, but with chicken it will be more tender. This salad can well go as an independent dish or as an addition to side dishes.