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Chicken Liver and Pear Salad

Chicken liver with pear makes a surprisingly tasty pairing—give this little salad a try! Easy, quick, and delicious, as always.

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Salad with liver and pear
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 7 g
Fats 28 % 7 g
Carbohydrates 44 % 11 g
122 kcal
GI: 73 / 0 / 27
  • Rinse the chicken livers and remove any membranes and veins. Cut them into serving-size pieces and pat dry with a paper towel. Peel the pears and cut them into medium-thick slices; halve the cherry tomatoes. Stir the honey into the soy sauce. Heat the oil in a skillet until good and hot. Toss the livers with the basil, dredge the pieces in flour, and fry them quickly over medium heat until golden brown. Arrange the pear slices and tomatoes in a deep salad bowl, add the livers, and drizzle with the honey-soy sauce. Toss gently so you don't break up the slices, and serve right away.

Caloric content of the products possible in the composition of the dish

  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Honey - 400  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Chicken liver - 140  kcal/100g

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