Warm Chutney Chicken Liver Salad
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.
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.
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.
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.
|Per 205 g serving||Amount|
|Saturated Fat||3 g|
|Per 205 g serving||% Daily Value|