This protein-packed chicken liver salad is proof that nutrient-rich eating never has to be boring. Tender seared liver, sweet Korean-style carrots and crisp pickled cucumbers come together in a light, creamy dressing — a satisfying alternative to heavier meat salads like our chicken salad stuffed avocados. Round it out with fresh sides such as our salad with crispy eggplant or crunchy cabbage cucumber salad for a complete feel-good meal. For reliable nutrition guidance, the resources at USDA.gov are a great place to start.
Ingredients
- 300 g (10 oz) chicken liver
- 1/2 onion
- 1-2 pickled cucumbers
- 150 g (1 cup) Korean-style carrots
- 1 tbsp sour cream
- 2 tsp mayonnaise
Instructions
- Fry the onion until golden.
- Sear the chicken liver on high heat for 3-4 minutes, add a splash of water, and simmer covered for 7 minutes.
- Slice the cooked liver and toss with all remaining ingredients.
Tips
Do not overcook the liver — a quick 3-4 minute sear plus a short covered simmer keeps it tender; overcooked liver turns grainy and dry. Let the cooked liver cool slightly before slicing so the pieces hold their shape in the salad. Korean-style carrots vary in heat, so taste yours first and adjust the sour cream to balance the spiciness.
Nutrition (per 100 g): 98 kcal, protein 7 g, fat 5 g, carbs 3 g.