Tender chicken liver salad
Composition / ingredients
4
servings:
Cooking method
Boil the liver until tender and leave to cool in the broth so that it does not darken. Peel and grate the carrots. Fry the carrots in a frying pan with vegetable oil. In a bowl, dice the liver and boiled eggs. Add the roasted carrots and canned peas. Add chopped green onions and mayonnaise. Add salt to taste. Put it on a platter, if desired, you can sprinkle with the remaining green onions. Our delicious chicken liver salad is ready. You can serve it to the table. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Chicken liver - 140 kcal/100g
