Warm Chutney Chicken Liver Salad

Warm Chutney Chicken Liver Salad

The ultimate warm salad for liver lovers. It works beautifully as a first course (yes –livers can be pretty) or a light dinner, just start with a soup or follow with a cheese course.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 12 oz (345 g) chicken livers
  • 2 tbsp (30 mL) mango chutney
  • 2 tbsp (30 mL) balsamic vinegar
  • or
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2.5 mL) sugar
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) black pepper, freshly ground
  • 8 cups (2 L) spinach
  • 1/2 red onion(s), thinly sliced
  • 1 apple(s), julienned
  • 1 tbsp (15 mL) vegetable oil

Instructions

  1. Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse livers, then dry. Cut each into two bite-size pieces of similar thickness. Set aside. Prepare dressing by measuring chutney into a small bowl. Remove any large pieces of chutney. Finely chop and return to the bowl. Whisk in balsamic, oil, sugar, salt and pepper. Set aside.

  2. Place spinach in a large salad bowl. Thinly slice onion and separate into pieces as you add. Leaving peel on apple, slice into julienne strips and stir into salad. If making ahead, cover and refrigerate up to 2 hours.

  3. Just before serving, heat oil in a wide frying pan over medium heat. Add livers and gently stir for about 4 minutes. Remove pan from heat. Whisk dressing and pour over livers in the pan. Stir gently 1 minute. Pour over the salad and toss to coat. Serve right away.

Nutrition Info

  • Per 205 g serving Amount
  • Calories 240
  • Protein 16 g
  • Fat 12 g
  • Saturated Fat 3 g
  • Carbohydrate 17 g
  • Fibre 3 g
  • Sugar 8 g
  • Cholesterol 295 mg
  • Sodium 440 mg
  • Per 205 g serving % Daily Value
  • Potassium 8
  • Calcium 6
  • Iron 50
  • Vitamin A 380
  • Vitamin C 40
  • Vitamin B6 42
  • Vitamin B12 705
  • Folate 229
  • Magnesium 8
  • Zinc 26

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