Grilled Chicken Liver Salad
Grilled Chicken Liver Salad is a nutrient-dense dish that is rich in protein, iron, and essential vitamins. The tender, flavorful liver is paired with fresh mixed greens and crunchy vegetables, making it a balanced meal. This salad is perfect for those following keto, low-carb, or gluten-free diets.
Nutrition Facts
Per serving
Energy
126 kcal
Protein
13 g
Carbs
6 g
Fat
6 g
Fiber
2 g
Ingredients
Poultry, chicken, liver
100 gms (100g)
Baby Spinach
0.25 cup chopped (50g)
Chopped Lettuce
0.25 cup (50g)
Cherry Tomatoes
0.25 cup, halved (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Olive Oil
0.5 tbsp (7.5g)
lemon juice
1 tbsp (15g)
Clove Garlic, Minced
1 tsp (5g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.25 tsp (0.5g)
Cucumber
0.25 cup, sliced (50g)
Instructions
Preparation
Clean the chicken liver: Wash the chicken liver thoroughly under cold water. Pat it dry with a paper towel.
Marinate the liver: Combine the minced garlic , lemon juice, black pepper, and a pinch of salt. Rub the marinade over the chicken liver and let it sit for 15 minutes.
Cooking Steps
Grill or Pan-Sear the Liver:
- Heat a non-stick pan or grill over medium heat and drizzle with a few drops of olive oil.
- Add the marinated chicken liver and cook for 3–4 minutes on each side or until fully cooked and golden brown. Remove from heat and let it cool slightly.
Assemble the Salad:
- In a large salad bowl, combine the chopped mixed greens, halves cherry tomatoes, sliced cucumber, and bell peppers.
- Slice the grilled liver into bite-sized pieces and place them on top of the salad.
Dress the Salad:
- Drizzle the salad with olive oil and lemon juice. Sprinkle with salt and black pepper to taste.
- Toss gently to coat the ingredients evenly.