Chicken Liver Chorizo Salad Recipes

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CHICKEN LIVER & CHORIZO SALAD



Chicken liver & chorizo salad image

A hearty, warm salad that's good value and won't leave your tummy rumbling

Provided by James Martin

Categories     Dinner, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 8

200g cooking chorizo , cut into chunks
25g butter
350g good chicken livers , cleaned and trimmed
110g bag baby salad leaves
bunch parsley , roughly chopped
large handful walnut halves
1 tbsp walnut oil
1 tbsp white wine vinegar

Steps:

  • Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
  • Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away

Nutrition Facts : Calories 426 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium

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

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.

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