Sunday, 11 November 2012

Crunchy Chicken Liver Salad Recipe


  • 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


  1. Heat half the margarine in a pan and fry the croutons until golden brown and crispy
  2. Remove from the pan and place onto a sheet of paper towel to drain
  3. Fry the chopped bacon until crispy then remove and set aside
  4. Season the chicken livers with salt and freshly ground black pepper
  5. Melt the remaining margarine in the same pan and fry the chicken livers until almost cooked but still slightly pink in the middle
  6. Remove from the pan and allow to cool slightly
  7. Arrange the salad leaves in a large bowl and scatter with croutons, bacon, livers, cherry tomatoes and sugar snap peas
  8. Drizzle liberally with KNORR Creamy Sweet Chilli Salad Dressing