Tossed Salad with Pan-seared Chicken Liver Recipe

This dish's special touch? Chunks of chicken liver, mangoes, and crunchy cornicks!

Tossed Salad with Pan-seared Chicken Liver Recipe
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Date Published

July 2009

It can’t get any easier than tossing store-bought greens with store-bought dressing. The special touch? Chunks of chicken liver, mangoes, and even crunchy cornicks! Yummy recipe will guide you on how to prepare this healthy salad recipe in two easy steps.

Serves 4 
Prep Time
8 minutes
Cooking Time 4 minutes


2 tablespoons olive oil
4 pieces chicken liver
sea salt
freshly ground pepper
1 tablespoon cornstarch
1 bag store-bought mixed greens
1 small carrot, julienned
1/4 piece ripe mango, cubed
1 tomato, cubed
2 tablespoons grated Parmesan cheese
2 tablespoons cornicks
1 tablespoon chopped basil
3 to 4 tablespoons store-bought ranch dressing 


1  In a sauté pan, heat olive oil over moderate heat. Season chicken liver with sea salt and freshly cracked pepper, coat with cornstarch. Cook for 2 minutes on each side.

2  In a large bowl, combine mixed greens, carrots, mangoes, tomatoes, Parmesan cheese, cornicks, and chopped basil. Toss with 3 tablespoons salad dressing. Transfer salad to a plate and top with the pan-seared chicken liver.

Make-ahead tip:
You can make your own dressing up to a week before the party: Blend 2 tablespoons mayonnaise, 1 tablespoon mustard, 4 tablespoons red wine vinegar, 2 tablespoons sugar, 1 small onion (chopped) until smooth and thick then drizzle in 1/2 cup canola oil. Season with salt and pepper.




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