Best Chicken Liver Chorizo Salad Recipes

CHICKEN LIVER SALAD

Chicken Liver Salad image

Provided by Jacques Pepin

Categories quick, weekday, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 whole chicken livers
1 1/2 tablespoons unsalted butter
5 tablespoons corn oil
3/4 teaspoon freshly ground black pepper
3/4 teaspoons salt
4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
3 tablespoons coarsely chopped parsley, preferably the flat-leaf variety
6 cups diced iceberg lettuce
3 tablespoons red-wine vinegar

Steps:

Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams

WARM CHICKEN AND CHORIZO SALAD

Warm Chicken and Chorizo Salad image

Provided by Clare Ferguson

Categories Salad Chicken Olive Pork Poultry Vegetable Sauté Sausage Arugula Zucchini Spring

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

3 mild or spicy chorizo sausages, about 4 ounces., cut crosswise into coin-shaped slices, or a 6 ounce piece, cut into chunks
12-16 baby zucchini, halved lengthwise, about 10 oz.
1 lb. boneless, skinless, cooked or smoked chicken, cut or pulled into long strips
4 cups loosely packed mixed red and green lettuce leaves
1/2 bunch arugula or watercress
16-20 black olives, about 3 ounces
sprigs of cilantro or flat-leaf parsley
Vinaigrette
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
2 garlic cloves, crushed
kosher salt or sea salt and freshly ground black pepper

Steps:

Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp. Set aside.
Mix the vinaigrette ingredients together in a small bowl or pitcher. Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden.
Put the chicken into a large salad bowl and add the lettuce leaves and olives. Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley. Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.