Salads
Chicken Liver Salad
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- chicken liver3.99 oz (113 g)
- refined olive oil0.42 oz (12 g)
- low-sodium teriyaki sauce1.23 oz (35 g)
- arugula1.23 oz (35 g)
- sun-dried tomatoes in olive oil0.81 oz (23 g)
- orange2.05 oz (58 g)
- prepared balsamic vinaigrette0.63 oz (18 g)
- sesame seeds0.11 oz (3 g)
Directions
- Slice the chicken livers and sauté in oil until fully cooked; add the teriyaki sauce at the end and heat through.
- Tear the greens, toss with the sun-dried tomatoes, coarsely cut orange, and dressing, and mound in the center of a plate.
- Arrange the chicken livers in teriyaki sauce around the edge of the plate and sprinkle with sesame seeds.
- Garnish with balsamic glaze.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
343kcal
25.2 gProtein
15.8 gFat
24.7 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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