Warm salad with chicken liver. Recipe with arugula, orange, mushrooms, pear, grapes, honey, from Vysotskaya, Zimin, Lazerson

Salad with chicken liver and canned peas

This recipe combines ingredients well. The salad is hearty, tasty and quite beautiful.

You will need:

• 400 grams – chicken liver
• 1 carrot
• 1 head – onion
• 70 grams – canned peas
• 2 tablespoons – vegetable oil
• Salt to taste
• 1 tablespoon – mayonnaise
• Ground black pepper - to taste

How to cook:

1. First you need to prepare all the ingredients for this salad. Grate the carrots on a coarse grater, and cut the onions into cubes. Pour 1 tablespoon of vegetable oil into the frying pan. Fry onions and carrots in it for about 5-7 minutes. The vegetables should become soft. During frying, stir them periodically.

2. The offal is washed and dried with paper towels. Divide the liver into pieces. Pour 1 tablespoon of vegetable oil into the frying pan. Fry the chicken liver for 5-6 minutes. The product will be browned on top and pink inside. Place fried vegetables in a bowl and add liver.

3. Next, drain the liquid from the peas. It is laid out with all the other ingredients, and mayonnaise is added. Salt and pepper.

4. The salad is mixed and sent to the refrigerator. He is allowed to stand for 30 minutes. After this, the dish can be served.

Calorie content per 100 g. – 86 kcal

Bon appetit!

Layered salad with chicken liver and mushrooms

Despite the fact that there are many ingredients in this recipe, the result will exceed all expectations. You can serve the dish to the table for no reason.

You will need:

• 300 grams – chicken liver
• 300 grams – champignons
• 3 potatoes
• 2 heads – onions
• 1 carrot
• 3 chicken eggs
• 150 grams – hard cheese
• 50 grams – vegetable oil for frying
• 100 grams – mayonnaise
• Salt - to taste
• Pepper - to taste

You will need:

1. Potatoes and carrots need to be washed and boiled. There is no need to remove the peel. This process will take 20-30 minutes. Remove the products from the water and allow to cool completely.

2. Now hard boil the eggs. Cool in cold water.

3. Peel the onion and cut into thin half rings. Slice the champignons. Heat the frying pan and pour in vegetable oil. Place mushrooms and half an onion there. Fry for about 10 minutes over moderate heat. Salt, pepper, mix. Remove from heat and allow to cool.

4. The liver is cut into pieces. Heat the frying pan and add vegetable oil. Lay out the second half of the onion. Fry the onion until light golden. Add liver to the frying pan. Fry for 5 minutes, stirring. Salt and pepper. Remove from heat, cool.

5. Grate the cheese on a coarse grater. The eggs are peeled and grated. The potatoes are peeled and also grated on a coarse grater. The same is done with carrots.

6. Now you need to assemble the salad. First lay out a layer of potatoes, then champignons with onions, mayonnaise, chicken liver with onions, mayonnaise, carrots, more mayonnaise, cheese, more mayonnaise, eggs. The salad can be decorated as desired.

Calorie content per 100 g. – 102 kcal

Bon appetit!

Recipe Salad with chicken liver. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken liver salad”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Salad with chicken liver is 121 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Salad with chicken liver, corn and cheese

This is a very tasty and light salad. If you cook it for guests, they will definitely ask for additives or a recipe in order to create such a dish themselves.

You will need:

• 500 grams – chicken liver
• 200 grams – canned corn
• 200 grams – hard cheese
• 1 tablespoon – mustard
• 120 grams – mayonnaise
• 30 grams – fresh dill
• 50 grams – green onions
• Salt, pepper - to taste

To cook chicken liver:

• 1.5 liters – water
• 1 teaspoon – peppercorns
• 2 pcs. – bay leaves
• 2-3 pinches of salt

How to cook:

1. The offal must be washed. The greens are washed and dried. Drain liquid from corn. Pour water into the pan, add bay leaf and allspice. Bring water to a boil. Chicken liver is placed there. Bring the water to a boil again. If the pieces are small, then cook them for 12 minutes; larger pieces require cooking for 15 minutes or more. 2 minutes before readiness, salt the water.

2. The liver is removed from the water, placed on a plate, and cooled completely. It is cut into small pieces and placed in a salad bowl.

3. Grate the cheese on a coarse grater. It, along with corn, is added to the salad bowl with the liver. Finely chop the onion and dill. You should immediately separate 1-2 pinches of dill in order to decorate the salad at the end of cooking.

4. Add onion, dill, mayonnaise, and mustard to the salad bowl. Everything is mixed. Now you need to try the salad, if necessary, add pepper and salt. The salad is placed on a dish, sprinkled with herbs, and served.

Calorie content per 100 g. – 148 kcal

Bon appetit!

Warm with apple and grapes

Recipe with orange

The uniqueness of the dish is given by a citrus taste, which, in combination with hearty and healthy chicken liver, gives the salad a special culinary flavor.

Warm salad with chicken liver and orange.

This breakfast will fill you with vivacity and energy for the whole day.

List of required ingredients

To prepare a salad, a minimum amount of products available to each housewife is required.

Full list of required ingredients:

• chicken liver – 250-350 g;
• oranges – 1-2 pcs.;
• lettuce - 1 bunch;
• natural honey – 20-30 g;
• balsamic vinegar – 10-15 ml;
• olive oil – 3 tbsp;
• orange juice – 30 ml;
• roasted sesame seeds – 15 g.

Thiamine contained in the liver of this poultry is a powerful antioxidant. It facilitates the removal of toxins from the body and protects tissues from the penetration of heavy metal salts from the environment.

Step-by-step preparation

Orange juice included in the salad recipe activates reduction-oxidation reactions in the body. This is an excellent means of preventing atherosclerosis and hypertension.

Prepare a healthy and nutritious snack as follows:

1. First, peel the oranges with a table knife, cut them into equal parts and squeeze the juice out of the pulp. It is better to use a porcelain cup for this.
2. Then freshly squeezed orange juice is mixed with 1 tsp. honey and balsamic vinegar.
3. Add olive oil to the dressing composition and mix until a homogeneous mass is formed.
4. Next, the liver is washed, the film is removed, and the veins are removed. Chicken flesh should be cut into large pieces, salt and pepper.

5. The main ingredient of the warm salad is placed in a frying pan greased with vegetable oil and preheated.
6. The liver is fried over a medium flame until golden brown. Before cooking, add the remaining honey and balsamic vinegar to the pan with the meat component of the dish and fry for 2 minutes.

The finished liver is laid out on portioned plates, sprinkled with finely chopped lettuce, sesame seeds and pieces of oranges, and poured over with dressing.

What else should I add?

An excellent option is the versatile marjoram, which is actively used in numerous dishes of French and Italian cuisine. It would be appropriate in such a salad, since it contrasts wonderfully in taste with lettuce.

Serving and decoration

A light snack based on chicken liver can be eaten with cereal porridge or pea puree. Various types of table greens - delicate basil, elegant celery, spicy wild garlic - will give the salad an elegant and appetizing look.

Warm chicken liver salad with apple and grapes

If you want a tasty and satisfying meal, then it’s time to prepare this original salad.

You will need:

• 150 grams – chicken liver
• 100 grams – seedless grapes
• 100 grams – apples
• 40 grams – salad mix
• Vegetable oil - for frying
• Salt - to taste
• Mixed peppers - to taste

For refueling:

• 2 tablespoons – olive oil
• 1 teaspoon – honey
• 2 teaspoons – balsamic vinegar
• Salt - to taste
• Mixture of ground peppers - to taste

How to cook:

1. The offal should be washed and dried with paper towels. It is cut at the junction into two parts. Now heat the oil in a frying pan and fry the liver over moderate heat. Fry the pieces evenly. Fry the product for no longer than 5 minutes. Salt and pepper.

2. The salad mix is ​​washed under plain water. Shake and dry. After this, combine the ingredients for dressing: honey, salt, olive oil, balsamic vinegar, a mixture of peppers. Everything needs to be mixed until a homogeneous mixture.

3. The apple is cut in half. Remove the core. Cut into thin slices. Wash the grapes. If the berries are large, they are cut in half.

4. Lettuce leaves are torn by hand and placed on a plate. Pieces of liver are placed on the leaves. Add apples and grapes. Toss the salad with dressing and serve immediately.

Calorie content per 100 g. – 126 kcal

Bon appetit!

How to prepare salad with liver and grapefruit

Not every person loves chicken liver. But you just can’t help but like this salad.

You will need:

• 250 grams – chicken liver
• 1 grapefruit
• Lettuce leaves
• 2 tablespoons – honey
• 250 milliliters – dry red wine
• 3 tablespoons – soy sauce
• 2 tablespoons – vegetable oil
• Salt, pepper - to taste
• Sesame or pine nuts - optional

How to cook:

1. The chicken liver is washed and the films are removed. Dip each piece in a paper towel. The liver is cut into small pieces. They are fried over high heat, vegetable oil is added, salt and pepper are added.

2. Now start preparing the wine dressing. Dry wine is poured into a small saucepan, the alcohol is evaporated for 3 minutes of inactive boiling.

3. Reduce the heat and cook the wine until half of the total volume remains. Add honey and boil the wine for 3 minutes. Pour soy sauce into the dressing and stir.

4. A large grapefruit must be carefully peeled and filmed and disassembled into small pieces of pulp.

5. Serve the salad on a flat-bottomed dish, first laying lettuce leaves and fried liver on top. All this is sprinkled with wine dressing. Pieces of grapefruit are placed on top and again sprinkled with wine dressing. You can sprinkle with pine nuts or sesame seeds.

Calorie content per 100 g. – 128 kcal

Bon appetit!

With pickles, onions and carrots

Liver salad with pickles, onions and carrots

For preparing a hearty and tasty salad.

You will need:

• 400 grams – chicken liver
• 3 pcs. – pickled cucumber
• 1 carrot
• 2 heads – onions
• Mayonnaise - to taste
• Salt - to taste
• 20 grams – sunflower oil

How to cook:

1. The liver must be boiled in salted water, cooled, and cut into strips.

2. The onion is cut into thin half rings, and the carrots into strips.

3. Carrots and onions are fried in sunflower oil until tender.

4. Cucumbers are cut into strips. Liver, onions, carrots, cucumbers are combined. The ingredients are salted and seasoned with mayonnaise.

5. If desired, add croutons to the salad when serving.

Calorie content per 100 g. – 110 kcal

Bon appetit!

Recipe for salad with pear, honey and chicken liver from Ilya Lazerson

The famous chef and TV and radio host offers a somewhat extravagant version of a warm snack. The special charm of this dish lies in the non-standard combination of hot and cold ingredients.

Pear and chicken liver are an unusual gastronomic tandem that can surprise with its taste contrasts.

Required Ingredients

This salad has unusual aromatic qualities. It can add variety to the usual family menu and will be appropriate on the holiday table. To prepare this dish, it is advisable to use caramelized pear.

Warm salad with chicken liver and fruit components requires the following products:

• 1-2 pcs. caramelized pear;
• 50 g arugula;
• 150 g salted feta cheese;
• 30 g hazelnuts;
• 250 g chicken liver;
• 3 tbsp. wheat flour;
• 2 tbsp. granulated sugar;
• 15 g butter and 3 tsp. olive oil;
• 15 ml lemon juice;
• 1 tsp liquid honey;
• 3-4 mint leaves.

The combination of salty, sour and sweet flavors with meat turns a simple salad into a work of culinary art.

Cooking method

Nutritionists recommend using chicken liver for health and preventive purposes. The choline contained in its composition (a biochemical compound with membrane-protective properties) improves memory and stimulates mental activity.

Detailed instructions for preparing the salad:

1. First you need to do the refueling. Mint leaves are finely chopped and mixed with lemon juice, liquid honey, and olive oil.
2. Next you need to prepare the nuts. The hazelnuts are cleaned and calcined in a dry frying pan for 1 minute.
3. Then the nuts need to be chopped with a table knife or crushed in a kitchen mortar.
4. Next, the pear is cleared of bones and the stalk is removed from it. To prepare such a salad, it is better to use fruit that is not too ripe, dense and sweet. The optimal choice is the Conference pear. It needs to be cut into thin slices.
5. Grease a frying pan with butter and heat it over a low flame, add sugar.

6. The result is a viscous syrup in which you need to fry the fruit slices until they acquire a caramel shade.
7. The liver is thoroughly washed and rolled in flour. Then it is fried in a frying pan for 10 minutes.
8. During the heat treatment process, the dish is salted. To prevent vegetable oil from splashing, add a piece of lemon to the pan.

After cooking is complete, place arugula on a wide plate, and chicken liver with pear on top. The dish is sprinkled with grated feta cheese and chopped hazelnuts.

What else should I add?

Assorted nuts are perfect for this salad. Hazelnuts from the classic recipe can be mixed with cashews, roasted peanuts, and almonds. Various herbs and spices are added to the dish - barberry, maceron, cumin.

Serving rules, decoration

An extravagant salad with pear, chicken liver and feta cheese harmonizes wonderfully with meat snacks. It is served with pickled vegetables, cutlets, and pasta. Any fresh herbs are suitable for decoration - rosemary, Italian radicchio chicory, thyme.