My chicken liver salad is made with crispy fried chicken livers, slightly caramelized onions and carrots, peas, pickles and a creamy mayo dressing. It is rich, creamy and flavorful. Try it instead of traditional chicken salad next time.
About my chicken liver salad
This chicken liver salad is my little treat, while everyone else can have regular chicken salad, I make mine with chicken livers. If you found this recipe, you are probably a big fan of chicken livers or want to try them for the first time. If you have never tried chicken livers, this is a perfect recipe. When you combine cooked livers with the rest of recipe ingredients, it feels like you are eating chicken salad. The vegetables, the pickled and mayo all go so well with the stronger flavors of chicken livers. And if you are like me and just love chicken livers, you may also enjoy my other recipes using this super food ingredient: chicken liver curry, fried chicken livers and onions, chicken liver pate with cranberry sauce on top, or simple chicken liver stew.
Ingredients notes
You can find the full list of the quantities and quantities in the recipe card below.
- Chicken livers: I buy organic chicken livers at Whole Foods. If you get them frozen, let them thaw in the fridge overnight before cooking.
- Peas: I used frozen peas that I cooked. You can use canned peas instead or try making it with sweet corn.
- Vegetables: Sauteed onions and carrots give the salad sweet taste and add flavor.
- Olive oil (not pictured): You will need olive oil or other oil to cook vegetables and livers.
How to make creamy chicken liver salad
Step 1. Prepare the vegetables.
Slice the onions, grade or julienne the carrots. Cook them in olive oil until slightly caramelized. Transfer to the bowl and let them cool down. Boil frozen peas for 5 minutes, drain the water and add the the salad bowl with the rest of vegetables. Julienne or cube pickles and add them to the bowl. Rinse and chop fresh parsley.
Step 2. Cook the chicken livers.
Rinse chicken livers under cold water. Pat them dry well. Cut off any connective tissue. Sear them in olive oil on high heat for about 4-5 minutes on each side. Cover and cook for another 2-3 minutes or until the internal temperature reaches 165 degrees F. At the very end, add minced garlic, salt and pepper. Let livers cool down and chop them into bite size pieces.
Step 3. Add all the ingredients into the large bowl.
In a large bowl, add cooked vegetables, cubed pickled, chopped parsley, cooked and diced chicken livers, mayo and Dijon mustard if using.
Step 4. Mix the salad. After mixing the salad, give it a taste and add more salt or black pepper if needed.
Extra flavor boost ideas
- Add a tablespoon of Dijon mustard and lemon juice to the mayo.
- Add a little bit of soy sauce or Worcestershire sauce when searing the livers.
- You can add fresh dill, chives or thyme to the salad for extra flavor.
Recipe tips
- If you want milder flavor, soak chicken livers in milk for 20 minutes before cooking.
- It is a good idea to rinse chicken livers under cold water briefly and pat them dry.
- Season chicken livers with salt at the very end to prevent them from becoming tough.
- It is best to chill the salad before serving.
How to store chicken liver salad
Store it in the fridge in an air tight container for up to 2-3 days. Give it a stir before serving, it may firm up in the fridge.
If you used warm livers and vegetables, make sure the salad cools down before placing it in the fridge.
📖 Recipe
Chicken Liver Salad
Equipment
- 1 large bowl
- 1 large frying pan
- 1 meat thermometer
Ingredients
- 1 pound chicken livers
- 1 garlic clove, minced
- 1 medium onion, sliced into half rings
- 2 medium carrots, julienned or grated.
- 2 tablespoons olive oil
- 4 (about ½ cup chopped) medium dill pickles, chopped or julienned
- ½ cups frozen peas
- 2 tablespoons chopped fresh parsley or dill
- 4 tablespoons full fat mayonnaise
- 1 tablespoon (optional) Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large pan, heat 1 tablespoon of olive oil. Add onions and carrots. Cook them over medium heat for about 7-10 minutes, stirring occasionally until onions slightly caramelize. Transfer them to a bowl to cool down. Boil frozen peas for 5 minutes, drain and cool down.
- Rinse chicken livers under cold water and pat them dry. Remove any connective tissue. In the same pan, add more olive oil. Sear chicken livers on high heat 4 minutes each side. Cover and finish cooking for another 1-2 minutes until they are no longer pink inside and the internal temperature reaches 165℉. At the end, add salt, pepper and minced garlic. Let chicken livers cool down and slice them in to bite size pieces.
- In a large bowl, add cooked onions and carrots, cooked peas, diced chicken livers, pickles, mayonnaise, Dijon mustard and chopped fresh parsley. Mix the salad. Add more salt or pepper if needed. Let it chill in the fridge for 30 minutes before serving.
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