Chicken Salad with Livers is a celebration of this summer and the simple pleasures all around us. I’ve noticed that that so many parks, typically empty or sparsely used, have been well-utilized this summer. So many people are enjoying big, open spaces for visiting with friends or simply getting a breath of fresh air. We’ve taken this Chicken Salad with Livers outside with us several times this summer.
Big, open spaces
I believe that one of the gifts of the global pause this year has been more time and space to consider your own personal values. And, ideally, to move – ever so slightly or perhaps full steam – in that direction.
Earlier this year, I had been craving more connected time together with our family. Covid opened that door full swing and we discovered that playing outside together is our best expression of that. We’ve been hiking and fishing and found as many big, open spaces as we can.
Yet, when I asked my kids about their summer bests, their answer was much simpler that. They unanimously agreed that their favorite times were going to the local park and playing all together. The afternoons or evenings when we played kickball or frisbee or soccer together as a family.
I’ll take it.
Chicken Salad with Livers
Meanwhile, almost all of these visits to the park were facilitated by planning a picnic or a substantial snack to-go so we wouldn’t be cut short by growling tummies. Chicken Salad with Livers has been one of our go-to meals this summer.
For us, chicken salad always starts with a roast chicken. The wings, drumsticks and thighs go first. And most of the chicken skin. But without a pesto or gravy handy, the breast meat is often left behind. Enter chicken salad.
Chopped chicken liver and breasts with skin
But of course, any meat covered in sauce is a perfect vehicle for adding organs. Chicken livers are the mildest of all the livers and an easy, consistent addition. If you are new to adding organs, chop the livers smaller so they are less noticeable and more integrated into the salad.
There are 10,000 variations on chicken salad, such as capers and olives in place of raisins and pine nuts, or adding curry or rosemary or sumac…Â but this is the one we’ve been enjoying recently, so here you go!
Chicken Salad with Livers
Ingredients
To prep the meat
- 1/2 lb chicken livers, trimmed of connective tissue
- 2 t butter
- salt
- 2 previously cooked chicken breasts (skin optional, if available)
To make the salad
- 1/2 c mayonnaise (homemade or otherwise)
- 4 celery stems, sliced or chopped small
- 1/4 c currants or raisins
- 1/4 c pine nuts
- 1/4 c parsley, chopped
- salt and pepper
Instructions
To prep the meat
- Prep chicken livers so that lobes are free of connective tissue and will mostly lay flat in a pan. I do this by taking them one at a time and trimming off white hanging pieces with kitchen shears, cleaning up any discolored pieces, and separating the lobes.
- Heat butter in medium pan on medium high heat. Wait until the butter melts and foaming subsides, then add chicken livers. Once in the pan, generously sprinkle salt over each lobe. Cook for 3-4 minutes without touching until lightly brown. Then, flip each of your livers one at a time, and once complete, generously sprinkle salt again over the side just cooked. (If I salt these in advance, they release more water in the pan, which doesn't allow them to cook quite as nicely.) Cook for another 2 minutes or so until pink in the middle, but no longer dark red and raw on any side or area. If the lobe as not laying flat in the pan, you may need to flip piece to third triangle side and allow to cook for an extra minute so no longer raw/red on that side. Meanwhile, remove all livers from pan to rest and cool on a plate or cutting board.
- Meanwhile, chop chicken breast into rough 1/2-3/4" pieces. When cool, chop chicken livers into smaller 1/2-1/4" pieces. (If trying to truly hide liver pieces, chop on smaller side!)
To make the salad
- Add chopped chicken and chicken livers to bowl along with mayonnaise and celery. Reserve a bit of each your remaining ingredients for garnish, then heap the remainder of your currants, pine nuts and parsley into the bowl. Mix well and taste for salt and pepper, adding more seasonings as needed.
- Transfer salad to portable container or serving dish and garnish with remaining currants, pine nuts and parsley.
You know how much I love chicken livers. Hadn’t thought to add them to chicken salad. I am definitely going to try this for our next picnic!