Warm chicken liver salad
Choose chicken livers for a substantial meaty salad that’s low in fat and full of nutrients
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 83
-
fat 3g
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saturates 1g
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carbs 4g
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sugars 3g
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fibre 1g
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protein 10g
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salt 0.13g
Ingredients
- 140g fine green beans
- 200g chicken livers, trimmed
- ½ tbsp olive oil
- ½ tsp chopped fresh or dried rosemary
- 1 whole chicory or Baby Gem lettuce, separated into leaves
- 100g watercress
- 3 tbsp balsamic vinegar
- crusty granary bread, to serve
Tip
Use up leftover liversWeigh any remaining chicken livers, then fry as above with olive oil and rosemary. Transfer to a plate to cool quickly, then whizz with an equal weight of Greek-style yogurt and stir through a few chopped capers. Chill to make a delicious pâté.
Method
Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through – they should still be a little pink in the centre.
Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
