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Tender Chicken Liver Salad

This chicken liver salad is delicious, wholesome, and easy on the budget. It works just as well for an everyday meal as it does for a holiday table, and you can serve it for breakfast, lunch, or dinner as a dish on its own.

Natalia VasilenkoAuthor avatar
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Tender chicken liver salad
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Tender chicken liver salad
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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 50 % 12 g
Fats 33 % 8 g
Carbohydrates 17 % 4 g
131 kcal
GI: 100 / 0 / 0
  • Simmer the chicken livers until cooked through and let them cool right in their cooking liquid so they don't darken. Peel and grate the carrots, then sauté them in a skillet with the vegetable oil. Dice the livers and the boiled eggs into a bowl. Add the sautéed carrots and the canned peas. Stir in the chopped green onion and the mayonnaise. Season with salt to taste. Turn out onto a platter and, if you like, scatter the remaining green onion over the top. Your tasty chicken liver salad is ready to serve. Enjoy!

Caloric 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

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