Salad with mango and chicken liver

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Salad with mango and chicken liver

Chicken liver does not need to be fried for a long time - just three to four minutes in a pan will be enough. And mango, if there is such an opportunity, it is better to buy in advance, a couple of days before use, to let it ripen at home to perfect condition.

Nutritional Information

Calories
669Cal.
Carbs
22g.
Fat
55g.
Protein
19g.
Cook
30 min
Servings
3

Ingredients

Chicken liver
250gr
Mango
350gr
Mix of lettuce leaves
75 gr
Olive oil
100 gr
Dijon mustard
60 gr
Honey
60 gr
Mustard
taste
Salt
taste
Ground black pepper
taste

Directions

Salad with mango and chicken liver, step1
Peel the fresh mango, cut out the bone, and cut the flesh into small cubes. Put two or three handfuls of fresh lettuce leaves on plates, and on top of them are mango cubes.

Salad with mango and chicken liver, step2
Prepare a dressing. To do this, beat Dijon mustard with a fork in a small bowl, slowly pouring olive oil. Add to the mixture of honey and following traditional spicy mustard. Stir well.
Salad with mango and chicken liver, step3
Heat a vegetable oil in a frying pan and quickly fry chicken liver slices on it from all sides until a bright golden crust appears. Add salt and pepper to taste.
Salad with mango and chicken liver, step4
Carefully place the prepared liver slices on plates and generously pour mustard-honey salad dressing - seven to eight tablespoons of sauce per serving.
Salad with mango and chicken liver, step5
Serve the salad immediately until the chicken liver has cooled. If desired, each serving of salad can be additionally sprinkled with freshly ground black pepper.
Recipe Type