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Nutrition info

AmountPer 205 g serving
  • Calories240
  • Protein16 g
  • Fat12 g
  • Saturated fat3 g
  • Carbohydrates17 g
  • Fibre3 g
  • Sugars8 g
  • Cholesterol295 mg
  • Sodium440 mg
% Daily ValuePer 205 g serving
  • Potassium8
  • Calcium6
  • Iron50
  • Vitamin A380
  • Vitamin C40
  • Vitamin B642
  • Vitamin B12705
  • Folate229
  • Magnesium
  • Zinc26
Food prep tip

Warm Chutney Chicken Liver Salad

  • Liver
  • Top Rated
  • Salads
  • Appetizers
  • Gluten Free
  • Quick 'n' Easy
Prepping10min
Cooking5min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 16 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.