Chicken liver salad recipes are varied. They are cooked with fried or pickled mushrooms, tomatoes and cucumbers, canned beans and peas, chicken eggs or an omelette of them, carrots, beets, onions and oranges. For taste, they are supplemented with crackers, hard cheese, mayonnaise, herbs, sour cream or vegetable oil. Salads can be warm or chilled, collected in layers in transparent salad bowls or portioned dishes. Stunningly tasty, juicy and very fragrant is a chicken liver salad with fried carrots and onions, fresh cucumber, parsley, garlic and hard cheese. For beauty, we collect the salad in layers in portioned cups.

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Servings: 4.
Cooking time: 45 minutes.

Ingredients:

Chicken liver - 300 grams;

Carrots (medium) - 1 piece;

Onions (large) - 0.5 pieces;

Fresh cucumber (medium) - 1 piece;

hard cheese(Russian) - 100 grams;

Garlic - 1 large clove;

Mayonnaise - 100-120 grams;

Parsley - 4 sprigs;

Vegetable oil - 3 tablespoons;

Ground pepper;

Cooking:

1. Put the chicken liver washed and checked for the presence of a gallbladder into boiling water, salt and cook after boiling for 15 minutes. Then we shift from the broth to a colander and cool.

2. Peel the carrots, grate for Korean carrots, cut half of the onion into not very thin feathers or half rings. We send the chopped prepared vegetables to the oil and fry, stirring, at an average temperature for about 10 minutes. If the vegetables are not cooked, but began to burn, then pour in a little water. They should shrink and become soft.

3. Cool the finished vegetables, add a clove of garlic passed through the press, ground pepper, salt and mix.

4. Cut the prepared chicken liver into small cubes and divide into 4 parts. At the bottom of the portioned bowls (4 pcs.), Lay out the cubes of the liver in parts and pour with mayonnaise, forming a frequent mesh. For convenience, mayonnaise can be put in a pastry bag, a tight plastic bag with a cut off corner, or a corner can be cut off from a pack of mayonnaise.

5. Put the fried fragrant carrots and onions in parts on the liver and again make a grid of mayonnaise.

6. Chop parsley leaves and sprinkle with a layer of vegetables.

7. Cut a fresh cucumber, like a liver, into small cubes and place on top. Pour the layer with mayonnaise.

8. We rub the hard cheese finely and gently, without dirtying the edges of the bowls, spread it in an even layer.

9. Decorate the puff salad with red caviar, parsley leaves or form flowers from thin slices of boiled carrots. Ready fragrant salad with chicken liver do not insist, but immediately serve on the table.

The salad will turn out with a different taste if the fresh cucumber is replaced with salted or pickled.

Chicken liver can be replaced with turkey, pork or beef, and parsley with dill or green onions.

Now you can prepare the original New Year's salad chicken liver with fresh cucumber festive table on one's own. Bon appetit and Happy New Year!

The liver has excellent taste qualities. So that this product does not bother, a variety of dishes are prepared from it. Chicken liver salad - delicious, easy to prepare, has an appetizing look. It is popular on the holiday table. Compared with meat snacks, liver salad is affordable and satisfying. You can choose a recipe with carrots, cucumbers, cheese, cook warm or cold.

Cooking warm salad from chicken liver culinary art, which is mainly found in restaurants. The dish includes a lot of greens, so it is easily digested by the digestive system.

Ingredients:

• onion - 1 turnip;
• soy sauce;
• chicken liver - 570 g;
• crackers - 130 g;
• pepper;
• leaf lettuce - 270 g;
• salt;
• fresh champignons - 370 g;
• olive oil;
• arugula - 170 g;
• lemon juice - 15 ml;
• flour - 120 g.

Cooking:

1. Start with greens. Rinse lettuce leaves and arugula with water. Chop.
2. Wash the liver.
3. Pour flour into the bowl.
4. Roll the liver.
5. Salt.
6. Heat the pan, sprinkle with oil, place the offal.
7. Fry. When a golden crust appears, transfer to a plate.
8. Wash mushrooms, chop.
9. Cut the peeled onion into rings.
10. Place onions and mushrooms in the pan. Cover with a lid. Put out.
11. After eight minutes, transfer to a bowl, cover to keep warm.
12. Now you need to prepare the sauce, it will add flavor to the dish. In a bowl, stir the olive oil, soy sauce, pepper, salt, lemon juice. Whisk. Pour over the salad.
13. The dish is laid out in portions on a plate: at the bottom - lettuce, followed by the liver. Next, cover with onion-mushroom frying. Sprinkle with arugula. Drizzle with sauce.
14. Decorate with crackers.

With carrots in Korean

Chicken liver contains useful material and vitamins. So that the product does not become boring, all kinds of dishes can be prepared from it. With Korean carrots, this dish will acquire a spicy taste.

Ingredients:

• vegetable oil;
• chicken liver - 530 g;
• dried herbs;
• parsley;
• carrot in Korean - 530 g;
• pepper;
• onion - 170 g;
• salt;
• dill;
• mayonnaise.

Cooking:

1. Place the washed offal in a saucepan, salt, pour water. Boil.
2. Chop the onion.
3. Pour oil into a hot frying pan, place the onion, fry.
4. When the offal has cooled, cut into small pieces.
5. Place the meat component, carrots, peppers in a salad bowl. Mix.
6. Decorate with greenery.

Salad with chicken liver and carrots

Not a single festive table is complete without salads, but you always want to diversify the menu. Salad according to this recipe is very simple to perform, takes a minimum of time and will definitely bring a pleasant surprise to guests.

Ingredients:

• frying oil;
• dill;
• chicken liver - 750 g;
• large carrots - 6 pcs.;
• salt;
• large onion - 4 heads;
• mayonnaise - 6 tbsp. spoons;
• pickle(medium sizes) - 6 pcs.;
• black pepper.

Cooking:

1. Remove the film from the liver, rinse, dry. A paper towel is ideal for this purpose.
2. Cut into slices one centimeter thick.
3. Sprinkle with pepper, salt. Mix.
4. Pour oil into a frying pan, heat up. Place offal, fry.
5. Salad does not need extra oil. Therefore, move the offal from the pan to a paper towel.
6. Now you need to cut the liver into thin strips.
7. Onions - rings.
8. Cut off the top layer from the washed carrots, cut into strips of a thin size.
9. Place vegetables in a pan, fry.
10. Cucumbers also cut into strips. A single style of slicing will greatly decorate the appetizer.
11. Mix all products.
12. Pour in mayonnaise. Stir.
13. Sprinkle with chopped herbs.

To make the appetizer especially tasty, use only fresh liver that has not been frozen for cooking. If there are extraneous odors, then the product was stored incorrectly, you should not use it for salad.

With added cheese

Due to the high content of vitamins, this salad is useful to use in the cold season. It will increase the body's resistance and improve the blood formula.

Ingredients:

• liver - 620 g;
• mayonnaise;
• egg - 6 pcs.;
• arugula - 240 g;
• cheese - 220 g;
• apple - 2 pcs.;
• green salad;
• walnut - 10 pcs.;
• boneless white grapes - medium-sized brush.

Cooking:

1. Remove films from offal, rinse thoroughly.
2. Cut into pieces. Place in a hot pan with oil, fry.
3. Transfer the product to a plate. Do not wash the pan.
4. Peel and cut apples.
5. Place in a frying pan, fry.
6. Boil eggs, cool in cold water. Grate coarsely.
7. Skip the cheese through a finely ground grater.
8. Chop nuts.
9. Rinse the grapes, leave a dozen fruits, cut the rest in half.
10. Pour mayonnaise. Mix.
11. Place arugula and lettuce in a dish. Slide out the products. Garnish with whole grapes.

Original pickled cucumber recipe

Chicken liver is the most tender, so it goes well with herbs, cucumbers and onions.

Ingredients:

• pickled cucumbers - 6 pcs.;
• sunflower oil;
• red onion - 2 pcs.;
• eggs - 6 pcs.;
• chicken liver - 900 g;
• salt;
• dried herbs;
• pepper;
• crackers.

Cooking:

1. Chop the onions into rings, pour in the oil. Leave for a quarter of an hour.
2. Boil eggs, cool, peel, cut into semicircles.
3. Rinse the offal, remove the film.
4. Pour oil into a tall saucepan, fry the meat component.
5. Cut cucumbers into semicircles.
6. Mix food, salt, sprinkle with pepper.
7. Share. Sprinkle with herbs.
8. Decorate with crackers.

Salad with chicken liver and mushrooms

To diversify the festive table will help salad with chicken liver and mushrooms. If you want to surprise with exquisite decoration, collect the salad in wine glasses. You will get an amazing portioned delicacy, and the layers will be perfectly visible.

Ingredients:

• chicken liver - 550 g;
• mayonnaise - 200 ml;
• cheese - 280 g;
• champignons (you can boiled forest mushrooms) - 550 g;
• pepper;
• potatoes - 8 pcs.;
• onions - 4 pcs.;
• salt;
• carrot - 2 pcs.;
• vegetable oil - 60 ml;
• egg - 6 pcs.

Cooking:

1. Rinse carrots and potatoes, boil.
2. Boil eggs.
3. Remove the husk from the onions, cut into half rings.
4. Rinse the mushrooms, chop.
5. Heat the frying pan, pour in the oil. Place the mushrooms and part of the onion. Fry. Salt. Sprinkle with pepper. Mix. Transfer to a dish.
6. Rinse and cut offal.
7. Place the offal and the remaining onion in the pan, fry. Salt. Sprinkle with pepper. Mix. Transfer to a plate.
8. Grate the cheese on a coarse grater.
9. Peel the shell from the eggs, grate.
10. Remove the skin from the potatoes, grate.
11. Grate peeled carrots.
12. Prepare the desired forms for the salad. Collect in layers: potatoes - fried mushrooms and onions - mayonnaise - liver with onions - carrots - mayonnaise - cheese - mayonnaise - eggs.

with beans

The salad is hearty and tasty.

Ingredients:

• chicken liver - 370 g;
• canned beans- 370 g;
• pickled cucumber - 4 pcs.;
• egg - 4 pcs.;
• onion - 2 small heads;
• mayonnaise;
• frying oil.

Cooking:

1. Wash offal, cut.
2. Heat the pan, pour in the oil. Transfer offal, fry.
3. Place beans in a salad bowl.
4. Finely chop cucumbers.
5. Place on beans.
6. Spread with mayonnaise.
7. Boil the eggs, remove the shell, chop. Place on cucumbers.
8. Cover with a layer of liver.
9. Distribute mayonnaise sauce.

Liver salad in layers

Chicken liver is soft and cooks quickly. Therefore, it takes little time to cook, and the dish is tender and satisfying.

Ingredients:

• chicken liver - 600 g;
• egg - 5 pcs.;
• green peas - 600 g (canned);
• onions - 2 heads;
• mayonnaise;
• cheese - 300 g;
• sea ​​salt.

Cooking:

1. Remove the husk from the onion, cut into half rings.
2. Boil the eggs, remove the shell, chop.
3. Grate cheese.
4. Rinse offal, cut.
5. Pour oil into a heated frying pan, place the onion, add the liver.
6. Fry.
7. Place on the board. Grind.
8. Place half of the roast in a salad bowl.
9. Add eggs.
10. Drizzle with mayonnaise.
11. Lay out the peas.
12. Spread the rest of the liver on top of the peas.
13. Distribute mayonnaise.
14. Sprinkle cheese on top.

With canned corn

Using a minimum of products, prepare an original-tasting salad that will delight you on a weekday and a holiday.

Ingredients:

• cucumber - 250 g;
• corn - 450 g canned;
• liver - 750 g;
• salt - 10 g;
• mayonnaise -150 ml.

Cooking:

1. Wash offal, remove films.
2. Pour water into the pan, place the main component. Salt. Boil for 15-20 minutes.
3. Remove the liver, cool, chop.
4. Place in a container where it will be convenient to combine all the ingredients.
5. Cucumber cut, send to the liver.
6. Drain liquid from corn, combine with food.
7. Pour mayonnaise, stir.

With carrots and apple

The snack is juicy and easy for the digestive system. Here, instead of fried vegetables, boiled ingredients are used.

Ingredients:

• fresh parsley - 50 g;
• carrots - 2 pcs.;
• liver - 650 g chicken;
• ground pepper - 1 teaspoon allspice;
• green peas - 400 g;
• salt;
• apple - 2 pcs.;
• garlic - 4 cloves;
• mayonnaise.

Cooking:

1. Rinse offal, remove films if necessary.
2. Place in a container filled with water, salt. Boil the meat product. Cool, chop.
3. Wash vegetables and place in a bowl of water. Boil.
4. Get it. Cool down. Clear.
5. Finely chop the potatoes. Carrot - grate.
6. Remove the skin from the apple, cut the core, chop.
7. Rinse parsley, chop.
8. Place in a salad bowl. Fill with mayonnaise. Salt according to preference. Stir.

With beets and nuts

A nutritious snack will taste better if the liver is cut as thin as possible.

Ingredients:

• garlic - 4 cloves;
• boiled chicken liver - 630 g;
• salt;
• boiled beets - 2 pcs.;
• mayonnaise - 6 tbsp. spoons;
• onion - 2 turnips.

Cooking:

1. Remove the husk from the bulbs, chop.
2. Heat up the pan. Place onion. Fry.
3. Clean beetroot, grate.
4. Rub the garlic.
5. Cut the liver.
6. Arrange the liver in a dish, grease with a part of the mayonnaise. Sprinkle with garlic.
7. Spread the beetroot. Spread with mayonnaise.
8. Lay out a layer of onions.

Rinse chicken liver thoroughly under running water, clean from films and veins.

Pour into a saucepan cold water, place chicken liver there, bring to a boil, salt, reduce heat and cook for 10 minutes. Cool, grate on a medium grater.

Hard-boil eggs, cool, peel, grate on a medium grater. Put the sides on a flat plate to form the salad. I made the sides by cutting plastic bottle. Put some of the grated eggs in the first layer, salt a little, lightly grease with mayonnaise.

Put the grated chicken liver in the next layer, grease with mayonnaise.

Peel the onion, chop finely. Peel the carrots and grate on a medium grater.

Add chopped onion to a pan with heated vegetable oil and fry over medium heat, stirring occasionally, until light golden brown. Add the grated carrots to the pan with the onions. Fry the vegetables over medium heat for about 5-7 minutes, remembering to stir occasionally.

Remove the cooked vegetables from the heat, let cool slightly, and then put on top of the chicken liver and lightly grease with mayonnaise.

Grate pickled cucumber on a medium or coarse grater (this is a matter of taste). I grated cucumbers on a coarse grater.

Put the remaining eggs on top of the cucumbers, make a mayonnaise mesh.

Grate the cheese on a fine grater and put on top of the eggs. Cover the layered salad with chicken liver cling film and refrigerate for about 30 minutes.

Before serving, carefully remove the sides and garnish with herbs. Salad with chicken liver and pickled cucumbers turns out to be appetizing, tasty, satisfying. Try it!

Enjoy your meal!

When preparing salads, beef liver is most often used, while many housewives neglect chicken. And absolutely in vain. In our article we will tell you how to make a salad with chicken liver and pickles. A step-by-step recipe with a photo and a detailed description will be presented in our article. And to make a dish to your taste, choose one of the six cooking options offered below.

The benefits of chicken liver for the body

Due to the high content of important minerals and vitamins, this offal has unique properties. The composition of the chicken liver includes:

• folic acid (in an amount greater than in a beef product), which is necessary for all people for the growth and development of the circulatory and immune systems, and for women for the proper development of the fetus during pregnancy;
• iron, the lack of which leads to a decrease in hemoglobin and the development of anemia;
• selenium, necessary for the normal functioning of the thyroid gland;
• choline - to improve brain function and memory.

With the regular use of this by-product, the condition of the skin, hair and teeth noticeably improves, testosterone production in men increases, and muscle tissue is built and renewed in the body.

Salad recipe with chicken liver and pickles with beans

Prepare this dish for a festive table or for a homemade dinner. And you can be sure that your family and friends will definitely appreciate the salad with chicken liver and pickles.

Step by step cooking recipe:

1. Boil half a liter of water on the stove.
2. Add spicy spices, lower the pieces of chicken liver (200 g).
3. Boil the offal for 10 minutes, then add a teaspoon of salt and after 60 seconds remove the pan from the stove.
4. Put the liver on a plate and let cool well.
5. Fry the onion sliced ​​in half rings.
6. Grate 2 cucumbers on a coarse grater. Squeeze them through a sieve to get rid of excess liquid.
7. Grate the liver on a fine grater.
8. Prepare mayonnaise and canned beans.
9. Lay on a plate in layers: chicken liver, mayonnaise, onion fried in half rings, cucumbers. Top well with mayonnaise.
10. The last layer is canned beans. This salad ingredient can be pre-cooked on your own.

Salad with liver, pickled cucumbers and carrots

Such hearty meal You can cook for dinner, and on the festive table for any event. It takes no more than 30 minutes to prepare, and is eaten even faster.

To make a salad with pickles and chicken liver, you need a minimum of ingredients. To begin with, the prepared offal (200 g) is lowered into boiling water, boiled for 15 minutes, then salted to taste. At the same time, the onion is cut into half rings, and the carrots are rubbed on a coarse grater. Vegetables are fried vegetable oil, after which they are transferred to a clean flat plate. Pickled cucumber and boiled liver are cut into strips.

To assemble the salad, all the ingredients are mixed in a plate along with mayonnaise. You can add salt or pepper to taste.

Salad with chicken liver, potatoes and pickled cucumbers

We offer another simple recipe delicious meal. Salad with pickles and chicken liver with potatoes is also dressed with mayonnaise. But if you want to make it more useful, you can safely use sour cream.

Salad step by step:

1. Grate pre-boiled and peeled potatoes (400 g), boiled chicken liver (0.5 kg) and cucumbers (2 pcs.) (large).
2. Line the bottom and walls of a deep salad bowl with cling film. This is done so that later, turning the salad over, we get a beautiful vegetable slide.
3. Half of the grated potatoes are laid out at the bottom. Then a layer of mayonnaise is applied.
4. Similarly, half of the liver with cucumbers is laid out. This layer is also smeared with mayonnaise.
5. Then the remaining potatoes, liver and cucumbers are laid out. All layers are smeared with mayonnaise.
6. A bowl of salad is covered with a flat plate, after which it is carefully turned over and removed. The result is a vegetable slide covered with a film. It must be removed, and decorate the salad to taste. For example, you can sprinkle a slide with dill and chopped walnuts.

layered salad

it tasty dish looks very nice on the table. Additionally, a lush hat of grated cheese can be decorated with finely chopped herbs and pomegranate seeds. Ingredients that are included in the salad: chicken liver, pickled cucumber, egg, onion, carrot, garlic, mayonnaise. For a rich taste and decoration, cheese and parsley are also used.

Step by step preparation of the salad is as follows:

1. Chicken liver (0.4 kg) is boiled until cooked, cooled and rubbed on a coarse grater.
2. Carrots (3 pcs.) And 2 onions are chopped and fried in vegetable oil.
3. Cucumbers (3 pcs.) Are also rubbed on a coarse grater, and 4 eggs on a fine grater.
4. The ingredients are laid out on a dish in layers and each time carefully smeared with mayonnaise.
5. The bottom layer is the liver. After greasing with mayonnaise, cucumbers are laid out, then carrots and onions. To give piquant taste garlic (2 cloves) is squeezed out through a press onto this layer.
6. The next row is eggs, then again mayonnaise and grated cheese. Adjust its quantity yourself (150-300 g). This layer does not need to be lubricated. Just add a few sprigs of parsley and pomegranate seeds.

Salad with liver, cucumbers and canned peas

We offer to cook another hearty and simple dish. For a salad with chicken liver and pickles, you need to prepare (in addition to the indicated products) canned peas, mayonnaise, 4 boiled eggs and juicy white or blue onions. The dish is very easy to prepare. Boiled chicken liver (0.5 kg) cut into strips. Eggs and pickled cucumber are crushed in the same way. The onion is cut into half rings. Then all the ingredients (liver, eggs, cucumber, onion), as well as peas (3 tablespoons) are mixed in a deep bowl with mayonnaise. Salt, pepper and spices are added to taste.

Cooking a salad of chicken liver and pickles with mushrooms

This very tasty dish will appeal to those people who do not like mayonnaise. Vegetable oil is used as a dressing in this salad, lemon juice and garlic.

This dish is prepared in the following sequence:

1. The liver (500 g) is fried in a pan for 7 minutes, transferred to a plate, cooled and cut into cubes. This ingredient can be immediately sent to the salad bowl.
2. Pickled cucumbers (2 pcs.) Are cut similarly to the liver.
3. The onion is chopped and sautéed in vegetable oil with mushrooms (300 g) cut into thin slices. Wait until all the liquid has evaporated from the mushrooms.
4. Prepare salad dressing. Mix vegetable oil (70 ml), lemon juice (3 tablespoons), 3 cloves of garlic, salt and pepper.
5. Combine all ingredients in a salad bowl. Add dressing and stir.

Salad with chicken liver and pickles will turn out tastier if you follow the following rules when preparing it:

1. Lower raw liver only in boiling water and salt at the very end, already before removing the pan from the stove. In this case, it will turn out soft and tender.
2. Don't add too much mayonnaise. Pickled cucumbers secrete enough liquid, so the salad will definitely not turn out dry.
3. Other ingredients can be added according to your taste. For example, cheese, garlic or walnuts can make the taste of the dish more spicy. But they should be added gradually and in small quantities.