Warm Chicken Liver Salad



  • Mixed Salad Leaves – 225 gms
  • Olive Oil – 1 tblsp
  • Small Onion – 1, finely chopped
  • Frozen Chicken Livers – 450 gms, thawed
  • Fresh Tarragon – 1 tsp, chopped
  • Wholegrain Mustard – 1 tsp
  • Balsamic Vinegar – 2 tblsp
  • Salt and Pepper – as required


  1. Arrange the salad leaves on serving plates.
  2. Heat the oil in a non-stick frying pan, add the onion and cook for 5 minutes or until softened.
  3. Add the chicken livers, tarragon and mustard and cook for 3-5 minutes, stirring, until tender.
  4. Place on top of the salad leaves.
  5. Add the vinegar, salt and pepper to the pan and heat, stirring all the time, until all the sediment has been lifted from the pan.
  6. Pour over the chicken livers and serve warm.
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