Chicken heart salad with black cumin oil (Healthy & Protein-rich recipe)

Chicken heart salad is a nutritious, low-calorie, and incredibly flavorful dish that can easily become the highlight of both everyday meals and festive tables. This healthy chicken heart salad recipe is rich in protein, vitamins, and essential nutrients.

Chicken hearts are packed with high-quality protein, which supports muscle growth and maintenance. They also contain B vitamins, essential for heart health, blood vessels, and the nervous system. Additionally, they provide important amino acids such as lysine and valine, which contribute to a strong immune system and proper nitrogen balance in the body.

Using black cumin oil (Nigella sativa oil) in this salad adds a unique spicy and aromatic flavor while significantly boosting its health benefits. Cold-pressed black cumin oil contains Omega-3, Omega-6, and Omega-9 fatty acids, which support lipid metabolism and help maintain the skin’s protective barrier.

It also includes thymoquinone, a powerful antioxidant known for its anti-inflammatory, antibacterial, and potential anti-cancer properties. Regular consumption may help strengthen immunity, speed up recovery after illness and improve skin and hair health.

Ingredients (Serves 3)

For prepare you need:

• 300 g chicken hearts;
• 1 medium daikon radish (about 300 g);
• 1 small carrot;
• 2 onions;
• 1 tablespoon black cumin oil;
• 2 teaspoons fresh lemon juice;
• 1 teaspoon soy sauce;
• A pinch of ground black pepper;
• 1 teaspoon salt (slightly less than full);

Step-by-step instructions

Rinse the chicken hearts thoroughly under running water and let them drain in a colander for 15 minutes. Cut each heart into 2–3 pieces depending on size. Boil the hearts over medium heat for 15–20 minutes until fully cooked.

Wash and peel the carrot and daikon radish. Slice them into thin strips or grate them using a Korean-style grater. Peel the onions, rinse, and slice them into very thin half-rings. In a large bowl, combine the cooked chicken hearts, sliced vegetables and onions. Add lemon juice, soy sauce, and black cumin oil. Season with salt and pepper.

Mix everything thoroughly and let the salad marinate for 10–15 minutes before serving.

Tips & Notes:

For extra flavor, add lemon zest (about 1/3 of a lemon). If you prefer a milder taste, substitute black cumin oil with sesame oil or camelina oil.

This is a low-calorie salad (under 200 kcal per serving), making it perfect for healthy eating and weight management.