Chicken Recipes

WARM CHICKEN LIVER SALAD

Although warm salads may seem fussy or trendy, there are times when they are just right. Serve this delicious combination as either a first course or a light meal, with bread to dip into the dressing.

INGREDIENTS
4 ounces each fresh young spinach, arugula and red leaf lettuce
2 pink grapefruit
6 tablespoons sunflower oil
2 teaspoons sesame oil
2 teaspoons soy sauce
8 ounces chicken livers, chopped
salt and black pepper

SERVES 4

1. Wash, dry and tear up all the leaves. Mix them well in a large salad bowl.

2. Carefully cut away all the peel and white pith from the grapefruit, then segment them, saving the juice. Add the grapefruit to the salad leaves.

3. To make the dressing, combine 4 tablespoons of the sunflower oil with the sesame oil, soy sauce, seasoning and grapefruit juice to taste.

4. Heat the rest of the sunflower oil in a small pan and cook the livers, stirring gently, until firm and lightly browned.

5. Pour the chicken livers and dressing over the salad and serve at once.