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Creamy chicken liver salad with onion, carrots, peas and pickled served in a white bowl.

Chicken Liver Salad

Nataliia
My chicken liver salad is made with crispy fried chicken livers, slightly caramelized onions and carrots, peas, pickled and a creamy mayo dressing. It is rich, creamy and flavorful. Try it instead of traditional chicken salad next time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Salad, Side Dish
Cuisine European
Servings 4
Calories 370 kcal

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.

Notes

If you do not like chicken liver strong flavor, soak them in milk for 30 minutes before cooking. 
Instead of frozen peas, you can use canned peas. 
Enjoy this salad within 2-3 days, make sure to store in the fridge under 40 165℉.

Nutrition

Calories: 370kcalCarbohydrates: 7.6gProtein: 28.8gFat: 24gCholesterol: 543mgSodium: 664mgFiber: 1.8gSugar: 3g
Keyword chicken liver recipes, chicken liver salad
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