Cajun-Style Blackened Chicken Liver Salad
- Vegetable recipes
- Low fat
- Low carb
- Easy recipes
Ingredients
- 1 lb (500 g) chicken livers
- 1/2 cup (125 mL) milk (optional)
- 1 tbsp (15 mL) sweet paprika
- 1 tsp (5 mL) cayenne pepper
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) onion powder
- 3/4 tsp (4 mL) each black and white pepper
- 1/2 tsp (2 mL) each dried thyme and oregano
- 1/2 tsp (2 mL) salt
- 4 tsp (20 mL) vegetable oil
- 6 cups (1.5 L) spinach leaves
- Half head iceburg lettuce, shredded
- Green Onion Dressing:
- 1/4 cup (60 mL) buttermilk
- 3 tbsp (45 mL) mayonnaise
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) chili sauce or ketchup
- 2 tsp (10 mL) cider vinegar
- 1/2 tsp (2 mL) each salt and black pepper
- 4 green onions, thinly sliced
- 1/3 cup (75 mL) minced sweet green pepper
Preparation
Trimming off and discarding fat and connective tissue, separate each liver into two lobes. If desired, soak in milk for 30 to 60 minutes; drain and pat dry.
Green Onion Dressing: Whisk together buttermilk, mayonnaise, oil, lemon juice, chili sauce, vinegar, salt and pepper; stir in onions and green pepper. Keep chilled.
In bowl, whisk together paprika, cayenne, garlic and onion powders, black and white peppers, thyme, oregano and salt; add livers and toss to coat, using all of the spice mixture.
Brush livers with oil; place on rimmed baking sheet. On top rack in oven, broil under high heat, turning once, until blackened on outside and centre of thickest part is pink, about 8 minutes.
Meanwhile, in salad bowl, toss together spinach, lettuce and Green Onion Dressing; divide among 4 bowls or plates and top with hot livers.
Makes 4 servings.
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