Crunchy Chicken Liver Salad Recipe
Ingredients
- 60 millilitre Margarine
- 3 Slices thick white bread, crusts removed and cubed to make croutons
- 250 gram Streaky bacon rashers, chopped
- 400 gram Chicken livers, sinew removed and cut into bite size pieces
- 1 Packet of assorted salad leaves
- ½ Punnet cherry tomatoes
- ½ Punnet sugar snap peas
- Creamy Sweet Chilli Salad Dressing
Instructions
- Heat half the margarine in a pan and fry the croutons until golden brown and crispy
- Remove from the pan and place onto a sheet of paper towel to drain
- Fry the chopped bacon until crispy then remove and set aside
- Season the chicken livers with salt and freshly ground black pepper
- Melt the remaining margarine in the same pan and fry the chicken livers until almost cooked but still slightly pink in the middle
- Remove from the pan and allow to cool slightly
- Arrange the salad leaves in a large bowl and scatter with croutons, bacon, livers, cherry tomatoes and sugar snap peas
- Drizzle liberally with KNORR Creamy Sweet Chilli Salad Dressing
