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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.
Serves: 4
Prep Time: 10 min
Cook Time: 5 min


12 oz chicken livers
2 tbsp mango chutney
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 tbsp olive oil
½ tsp sugar
½ tsp salt
½ tsp black pepper, freshly ground
8 cups spinach
½ red onion(s), thinly sliced
1 apple(s), julienned
1 tbsp vegetable oil

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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
Protein16 g
Fat12 g
Saturated Fat3 g
Carbohydrate17 g
Fibre3 g
Sugar8 g
Cholesterol295 mg
Sodium440 mg
Per 205 g serving % Daily Value
Vitamin A380
Vitamin C40
Vitamin B642
Vitamin B12705