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Warm Protein Salad with Chicken Liver
Tender sautéed chicken liver, aromatic mushrooms, crunchy pickled cucumbers, and sweetish pickled onions combine with a light yogurt-mustard dressing. Easy to prepare, filling, and high in protein, this salad tastes wonderful both warm and chilled.
Ingredients
For 1 serving- Chicken liver180 g
- Шампиньоны свежие120 g
- Pickles100 g
- Boiled egg1 piece
- onion50 g
- Greek Yogurt, 3% Fat50 g
- Dijon mustard10 g
- Garlic5 g
- Apple vinegar1 tsp
- Sugar Substitute(optional)
- Salt(optional)
- Black pepper(optional)
- Smoked Paprika(optional)
- Garlic powder(optional)
- сушений кріп(optional)
Instructions
- 1
Marinate the onion. Slice it into thin half-moons. Add a pinch of salt, sweetener, and apple cider vinegar (or lemon juice). Pour boiling water over it and let stand for 10 minutes, then drain thoroughly.
- 2
Hard-boil the egg (8–9 minutes after boiling), cool, and dice into small cubes.
- 3
Prepare the liver. Rinse it, remove any connective tissue, and cut into large pieces. Season with salt, pepper, paprika, and garlic powder. Add a splash of water, cover, and simmer for 8–10 minutes until tender. Cool for 3–5 minutes, then cut into bite-sized pieces.
- 4
Prepare the mushrooms. Slice them thinly and cook in a dry non-stick skillet until the liquid evaporates and they are lightly browned. Season with salt and pepper to taste.
- 5
Make the sauce. Combine the Greek yogurt, Dijon mustard, grated garlic, black pepper, and dried herbs, mixing until smooth.
- 6
Assemble the salad. In a large bowl, combine the cooked liver, mushrooms, pickled onions, diced pickles, and egg. Add the dressing and toss gently yet thoroughly to combine.
- 7
Optionally, let the salad sit for 5–10 minutes so all the flavors meld together, then serve.
Ingredients
For 1 servingIngredients
Chicken liver
180 g
Шампиньоны свежие
120 g
Pickles
100 g
Boiled egg
1 piece
onion
50 g
Greek Yogurt, 3% Fat
50 g
Dijon mustard
10 g
Garlic
5 g
Apple vinegar
1 tsp
Sugar Substitute
(optional)
Salt
(optional)
Black pepper
(optional)
Smoked Paprika
(optional)
Garlic powder
(optional)
сушений кріп
(optional)
Step-by-step instructions
For 1 serving- 1
Marinate the onion. Slice it into thin half-moons. Add a pinch of salt, sweetener, and apple cider vinegar (or lemon juice). Pour boiling water over it and let stand for 10 minutes, then drain thoroughly.
- 2
Hard-boil the egg (8–9 minutes after boiling), cool, and dice into small cubes.
- 3
Prepare the liver. Rinse it, remove any connective tissue, and cut into large pieces. Season with salt, pepper, paprika, and garlic powder. Add a splash of water, cover, and simmer for 8–10 minutes until tender. Cool for 3–5 minutes, then cut into bite-sized pieces.
- 4
Prepare the mushrooms. Slice them thinly and cook in a dry non-stick skillet until the liquid evaporates and they are lightly browned. Season with salt and pepper to taste.
- 5
Make the sauce. Combine the Greek yogurt, Dijon mustard, grated garlic, black pepper, and dried herbs, mixing until smooth.
- 6
Assemble the salad. In a large bowl, combine the cooked liver, mushrooms, pickled onions, diced pickles, and egg. Add the dressing and toss gently yet thoroughly to combine.
Optionally, let the salad sit for 5–10 minutes so all the flavors meld together, then serve.
Nutrition per serving
Macronutrients
47% of calories
Helps build and repair muscle tissue.
12% of calories
Provides energy for your body and brain.
41% of calories
Supports hormone production and brain function.
Ingredient nutrition breakdown
| Ingredient | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Chicken liver | 214 | 30g | 1g | 9g |
| Шампиньоны свежие | 33 | 5g | 0g | 1g |
| Pickles | 4 | 1g | 0g | 0g |
| Boiled egg | 78 | 6g | 1g | 5g |
| onion | 20 | 1g | 5g | 0g |
| Greek Yogurt, 3% Fat | 30 | 2g | 2g | 2g |
| Dijon mustard | 6 | 0g | 1g | 0g |
| Garlic | 7 | 0g | 2g | 0g |
| Apple vinegar | 1 | 0g | 0g | 0g |
| Sugar Substitute | — | — | — | — |
| Salt | — | — | — | — |
| Black pepper | — | — | — | — |
| Smoked Paprika | — | — | — | — |
| Garlic powder | — | — | — | — |
| сушений кріп | — | — | — | — |
Nutrition and calorie figures are approximate. They are calculated from reference data for each ingredient and may differ depending on the specific products and brands you use, their fat content and ripeness, how you measure them, and the actual portion size.
Cook's notes
Do not overcook the chicken liver — it should remain soft and juicy.
For a richer flavor, let the salad rest in the refrigerator for 20–30 minutes after mixing.
It tastes even better the next day.
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