Warm salad with chicken hearts

Mix ground ginger (2 g), soy sauce (sugar-free) (30 g), garlic (10 g), and dry white wine (50 g). Pour the marinade over chicken hearts (300 g) and refrigerate for 1 hour.

Remove the hearts from the marinade, pat them dry, and fry them in olive oil (45 g) for about 5 minutes until cooked.

Tear iceberg lettuce (100 g) and slice red onion (70 g) into half-rings. Arrange the greens and onion on a plate and top with the hot hearts.

Mix lemon (15 g), squeezing out its juice, with the remaining olive oil and allulose (10 g). Dress the salad and serve immediately.