Chicken liver salad. Savor the rich, velvety flavor of this versatile ingredient, perfect for hearty meals and gourmet treats.

I first had chicken liver salad in a tiny bistro in the South of France.  As soon as I took the first bite, I was in love and needed the recipe.

Chicken Liver Salad

Of course, the bistro chef was most kind to share. However, did not share the measurements with me. With the ingredients that I was given, it was easy to replicate the great flavor that made me enjoy the salad so much in the first place.

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Finding chicken livers at the store is always a treat, and I look forward to making this easy salad for my family.

Here are a few helpful tips for the ingredients needed to make this chicken liver recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Chicken Livers – clean off any fat particles and slice into bite-size pieces

Boston Lettuce – is my favorite salad, and with the crunchiness of the chicken livers, it balances beautifully.

Olive oil – used to cook the bacon and the onion.

Balsamic Vinegar – Adds acidity to this dish and once in contact with the livers and bacon, it creates a great caramelization.

Onion – diced. Ensure that it will not burn during the cooking process.

Bacon – I enjoy buying bacon that has more meat than fat. Slice it into strips and it will cook faster.

Equipment Needed

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Sharp Chefs knife

Cutting board

Large skillet

Salad spinner

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Le Creuset Classic Cast Iron Handle Skillet, 9"
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02/09/2025 09:06 am GMT

Cooking tips and step-by-step instructions to create this easy chicken liver.

As with all cooking, have all your ingredients ready before cooking. This recipe will go rather fast, and I suggest having the plates out and with the lettuce already on them so you can transfer the chicken livers over as soon as they are done.

  • In a large skillet, saute the onion and the bacon with the olive oil.
  • Once the bacon is slightly crispy, add the chicken liver pieces and saute. Mix well as you go along.
  • Add the balsamic vinegar and cook slowly until most of it is absorbed. Add more if it becomes too dry.
  • Serve immediately over a bed of lettuce.

Since you add a small amount of oil, the bacon drippings are used to cook the chicken livers and also as salad dressing. Do use it; you will enjoy the flavor.

Pro Tips

  • Ensure that the bacon has plenty of meat, as this will give you not only less fat but also a nice crispy bite.
  • No need to wash the livers. Do, however, remote any filaments of fat around it. Slice them into bite-size pieces.
  • Once you pour the balsamic into the skillet, pay extra attention to ensure it does not splatter. I recommend being extra careful with any heat source.

Storage and reheating options

Storage: Since the salad will be seasoned with vinegar and wilt, I do not recommend saving it. However, if you have any left, the livers can be stored in an airtight glass container in the refrigerator for up to two days.

Reheat: Bring back to room temperature and heat in a skillet over medium-high heat until warmed through.

If you enjoy this delicious chicken liver recipe, look at my other recipes.

Rosemary, Peas, Lemon Chicken – Easy & The Best

Pissaladiere

15 Best Chicken Recipes

Chicken Liver Salad – South of France

5 from 1 vote
Chicken liver salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Chicken liver salad. Savor the rich, velvety flavor of this versatile ingredient, perfect for hearty meals and gourmet treats.

Ingredients 

  • ½ yellow onion, diced
  • 4 slices bacon, cut into small strips
  • 1 tablespoon Olive oil
  • ½ pound chicken livers
  • butter lettuce
  • 3 tablespoons balsamic vinegar

Instructions

  • Sauté` the onion and the bacon with the olive oil in a large skillet, over medium high heat.
  • When the bacon is slightly crisp add the chicken livers. Stir well.
  • Add the balsamic vinegar and continue to cook slowly. Add more vinegar if necessary.
  • Serve warm over a bed of lettuce.

Nutrition

Calories: 175kcal | Carbohydrates: 4g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 189mg | Potassium: 207mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 6290IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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