Crunchy Chicken Liver Salad

Crunchy Chicken Liver Salad

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Chicken livers have such a robust flavour and are so quick and easy to make! Enjoy these with home-made croutons with a generous drizzle of KNORR Creamy Sweet Chilli Salad Dressing to spice it all up!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time20 minutes


  • 60ml margarine
  • 3 slices thick white bread, crusts removed and cubed to make croutons
  • 250g streaky bacon rashers, chopped
  • 400g 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
  • KNORR Creamy Sweet Chilli Salad Dressing


  • 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