Tossed Salad with Pan-seared Chicken Liver

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


July 2009 | By Melissa Sison of Butter Diner
Tossed Salad with Pan-seared Chicken Liver
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at a glance

Main Ingredient

Poultry

Type

Salads

Preparation Time

00:00:00


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!

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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