fbpx Print

Chicken Liver Salad with Raspberry Vinaigrette

  • Author: Lea Valle
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 Servings 1x
  • Category: Salad


  • 2 tablespoons olive oil
  • 10 oz chicken livers
  • 8 cups arugula
  • 2 tablespoons raspberry balsamic vinegar
  • celtic sea salt and fresh cracked black pepper to taste


  1. Place the arugula into a bowl that you will use for tossing it with the dressing.
  2. Heat the oil in a skillet and cook the livers for about 8 minutes, turning them and squishing them so they cook evenly.
  3. Once the livers are done, take the pan off the heat and add the vinegar to the pan to deglaze it and mix with the oil.
  4. Pour the liquid from the pan onto the salad greens, add salt and pepper to taste and toss.
  5. Divide the greens between two plates, place 1/2 the chicken livers on top of each salad and serve warm.