This warm chicken liver salad is a light yet satisfying lunch: crisp salad leaves, sweet red pepper, and corn under golden, just-seared chicken livers. A simple dressing of olive oil, lemon juice, and grainy mustard ties it all together with a gentle tang. Like our Chicken and Vegetable Salad with Avocado Dressing, it is fresh, flexible, and easy to make with whatever you have on hand.
Ingredients
- Plenty of salad leaves
- 1 sweet red pepper, sliced
- 1/2 can corn, drained
- 300 g chicken livers
- For the dressing: olive oil, lemon juice, grainy mustard
Instructions
- Quantities are flexible — use what you have. Always tear salad leaves by hand instead of cutting; they stay fresh-looking longer.
- Add the sliced pepper and corn to the leaves.
- For the dressing, whisk olive oil, lemon juice, and grainy mustard in roughly equal parts. Dress the vegetables and toss.
- Fry the chicken livers until done, searing each piece separately and turning individually — crowding the pan will stew them instead of browning.
- Plate the salad and arrange the warm livers on top.
Tips
- Always tear salad leaves by hand instead of cutting them — they stay fresh-looking much longer.
- Sear the livers in batches, turning each piece individually; crowding the pan will stew them instead of browning them. Check the USDA food safety guidance if you are unsure about doneness.
- Dress the vegetables just before serving so the leaves stay crisp, and arrange the warm livers on top at the last moment.
Nutrition (per 100 g): 112 kcal, protein 8.1 g, fat 8.1 g, carbs 1.6 g.
For another fresh, protein-packed lunch, try our Chicken and Bean Salad next.