Warm chicken liver salad

Choose chicken livers for a substantial meaty salad that’s low in fat and full of nutrients

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 83
  • fat 3g
  • saturates 1g
  • carbs 4g
  • sugars 3g
  • fibre 1g
  • protein 10g
  • salt 0.13g


  • 140g fine green beans
  • 200g chicken livers, trimmed
  • ½ tbsp olive oil
  • ½ tsp chopped fresh or dried rosemary
  • 1 whole chicory or Baby Gem lettuce, separated into leaves
  • 100g watercress
  • 3 tbsp balsamic vinegar
  • crusty granary bread, to serve


Use up leftover livers
Weigh any remaining chicken livers, then fry as above with olive oil and rosemary. Transfer to a plate to cool quickly, then whizz with an equal weight of Greek-style yogurt and stir through a few chopped capers. Chill to make a delicious pâté.


  1. Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through – they should still be a little pink in the centre.

  2. Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

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