Warm salad with chicken hearts
Complete protein and iron make this salad satisfying. Hot chicken hearts, crisp greens, and a sweet-and-tangy dressing provide a contrast of temperature and texture.
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.
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