Chicken liver salad

The mouth-watering and delicious chicken liver salad can be served in a large salad bowl or divided into small portioned bowls that will decorate your holiday table.

Cooking time 30 minutes


Chicken liver 300 g

Eggs 3 pcs

Pickled cucumbers 2 pcs

Canned green peas 50 g

Carrot 1 pc

Dill 1 bunch

Green onion (feather) 1 bunch

Provencal mayonnaise 3 tbsp l.

Salt to taste


Put the liver in a saucepan. Cover with cold water and cook until tender.

Cool in broth (so as not to lose color and softness).

Dice the liver and boiled carrots into a large bowl.

Add diced boiled eggs and pickled cucumbers.

Add green peas, finely chopped dill and mayonnaise.

Mix the salad with the liver well.

Put salad on a platter and garnish with green onions.

Chicken liver salad is ready. Can be served with a festive table.

Bon appetit! Happy Easter!