Chicken liver salad

(5 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chicken liver salad
Chicken liver salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This tasty salad is quick and easy to make. The streaky bacon gives the dish an extra burst of flavour


  • 400g (14oz) fresh chicken livers
  • Salt and ground black pepper
  • 2 thick slices white bread
  • 3 tbsp clarified butter
  • 4-6 rashers streaky bacon, chopped
  • 4 good handfuls of salad leaves
For the dressing
  • 1 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of sugar
  • 2 tbsp light olive oil
  • 1 tbsp walnut oil

In this recipe cook the chicken livers until they a bit pink on the inside


  1. Remove sinews from the livers and, if large, cut livers into bite-sized pieces. Season well.
  2. Cut the crusts off the bread and cut the bread into 1cm (½in) cubes.
  3. Heat 2 tablespoons of butter in a frying pan over a medium heat. Add the bread, stir well to coat in butter and fry for a few mins until crisp and golden. Drain them on kitchen paper and keep them warm in the oven.
  4. Add the chopped bacon to the hot pan and fry until crispy. Put on the baking tray with the fried bread. Heat the rest of the butter in the pan with any fat from the bacon, add the chicken livers in one layer and fry for a couple of mins each side. Take the frying pan off the heat.
  5. Mix the dressing ingredients in a small bowl or jug and season. Put a handful of leaves on each plate, then divide the chicken livers, bacon and croutons between the plates. Drizzle with the dressing and serve warm.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 366(kcal)
  • Fat 26.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter