A source of vitamins and minerals, this warm salad combines the rich flavor of chicken liver and the sweetness of pears, enriched with healthy fats from olive oil and nuts, making it ideal for maintaining energy and health.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Chicken liver | |||
| Caesar salad | |||
| Pear | |||
| Olive oil | |||
| Parmesan | |||
| Cranberry | |||
| Walnuts | |||
| Butter | |||
| Mustard (without sugar) | to taste | ||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Soy sauce (sugar-free) | to taste | ||
| Product release: | 402 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 6 | ||
| 5 | ||
| 2 | ||
| 5 | ||
| 10 | ||
| 10 | ||
38 - 43 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 10.7 |
| Digestible proteins | 9.6 |
| Fats | 19.1 |
| Net carbohydrates | 3.5 |
| Calories | 233 kcal |
| Indexes | |
| Glycemic index | 13.6 |
| Glycemic load | 1.4 |
| Insulin index, II | 23.6 |
| Disease inflammatory index, DII | -0.28 |
| Antioxidant, ORAC | 2 055 |
| Weight loss | Detention | Set |
|---|---|---|
| 24% | 17% | 14% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine90%
- Tryptophan61%
- Phenylalanine27%
- Methionine21%
- Threonine19%
- Lysine45%
- Valin12%
- Isoleucine5%
- Leucine35%
- ClassQty, g
- Omega-30.38
- Omega-61.70
- Omega-912.28
- Cholesterol0.87
- Saturated fats2.08
| Nutrient | % of RDA |
|---|---|
| Copper | 1641641483369949 |
| Antioxidants | 5368621191032 |
| Molybdenum | 43433988?4 |
| Iron | 35151028196 |
| Selenium | 31312856174 |
| Phosphorus | 24242433178 |
| Zinc | 1318132933 |
| Calcium | 131313131311 |
| Manganese | 11141317115 |
| Sodium | 8881473 |
| Magnesium | 5761643 |
| Potassium | 576743 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 4344344341 734?867 |
| Palmitic acid (Saturated) | 32323249?63 |
| Oleic acid (Omega-9) | 29373353?41 |
| Alpha-linolenic acid (Omega-3) | 243527421913 |
| Arachidonic acid (AA, Omega-6) | 11322164?6 |
| Linoleic acid (Omega-6) | 10141324?28 |
| Stearic acid (Saturated) | 79912?18 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 649090187?45 |
| Tryptophan | 436161152246 |
| Lysine | 324545942311 |
| Leucine | 25353574239 |
| Tyrosine | 233223814114 |
| Phenylalanine | 192727563411 |
| Cysteine | 182122562114 |
| Alanine | 18373792?? |
| Glycine | 171717505017 |
| Methionine | 162121441611 |
| Threonine | 14191940?? |
| Glutamic acid | 134020199?? |
| Glutamine | 10101050102 |
| Arginine | 9992382 |
| Valin | 9121225?4 |
| Aspartic acid | 810825?8 |
Rinse the chicken liver (100 g) and pat it dry with a paper towel.
Heat a skillet and quickly fry the liver over medium heat for 2–3 minutes on each side until cooked, so it remains tender.
If desired, substitute the liver with bacon (100 g) and fry it until crispy, then place it on a paper towel.
Slice the pear (1/2 piece) into thin slices.
Melt the butter (0.5 tbsp) in the skillet, add the sweetener (to taste).
Add the pear and sauté for 2 minutes until lightly caramelized.
Transfer the pears to a plate in a single layer and let cool.
In a separate bowl, mix the olive oil (3 tbsp), soy sauce (to taste), mustard (to taste), sweetener (to taste), salt, and black pepper (to taste).
In a large bowl, combine the salad leaves (to taste), liver or bacon, and caramelized pears.
Drizzle with the dressing and gently toss.
Sprinkle with grated Parmesan (40 g), walnuts or pine nuts (to taste), and dried cranberries (20 g).
Serve the salad warm.
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