Salad with Mango and Chicken Liver

mango and chicken liver salad
Salad With Liver And Honey Dressing

Salad with mango and chicken liver is not only tasty, but also healthy. Chicken liver increases hemoglobin, strengthens the immune system, stimulates the production of collagen, which provides firmness and elasticity of the skin.

mango and chicken liver salad
2 portions
20-30 minutes
Medium ★★
Nutritional Information
Nutrient Name
Nutrient Name
669 g
19 g
55 g
22 g
  • Chicken liver: 166 g
  • Mango: 1 cup
  • Salad leaves mix: 50 g
  • Olive oil: 4-5 tablespoons
  • Dijon mustard: 2 tablespoons
  • Honey: 1.5 tablespoons
  • Mustard: to taste
  • Salt, black pepper: to taste
1. Remove the mango’s skin, remove its pit, and chop it into little pieces. Arrange a couple of handfuls of crisp salad greens on individual plates, then scatter the mango chunks on top.
2. Get the dressing ready. In a small bowl, mix together the Dijon mustard and olive oil using a fork. Toss in some honey and then use traditional spicy mustard. Blend thoroughly.
3. Fry the chicken livers in a small skillet with heated olive oil until they are golden brown, flipping them over halfway through. Add salt and pepper according to your taste.
4. Finished pieces of liver carefully arrange on plates and generously pour the salad on top of the mustard-honey dressing – seven to eight tablespoons of sauce per serving.
5. Serve the salad immediately, before the chicken livers cool and the green leaves wilt.

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