Chicken liver, rice, & corn salad

Chicken liver rice & corn salad
Chicken liver, rice, & corn salad

This has been one of my staple, fall-back-on dishes, to cook for parties, whether at our home or to take along to one, for many many years now!     It absolutely never fails, it is delicious, and besides being easy to prepare, it is also different, and miles more impressive then the traditional party-salads that we are all used to seeing on a buffet!


500 grs chicken livers

1 onion grated

1 large clove garlic chopped

1 ½ cups basmati

1 can corn drained (reserve liquid for rice)

1 soup cube

chopped parsley


2 tbsp wine vinegar

6 tbsp olive oil

1tsp Dijon mustard

salt & pepper


clean chicken livers & cut into small pieces

add salt & pepper

saute in olive oil in large enough pan (make sure to not over crowd)

remove & set aside

in the same pan, saute onion

half way through add the garlic

add rice, stir

add the reserved corn liquid + enough water to cook the rice

add soup cube

add drained corn

when rice water starts to boil add the chicken liver

cover & simmer until cooked

remove from heat!

while still hot add vinaigrette

move to the serving salad bowl

when cool, sprinkle chopped parsley on top

serve room temperature



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