It can’t get any easier than tossing store-bought greens with store-bought dressing. The special touch? Chunks of chicken liver, mangoes, and even crunchy cornicks! Try this Healthy Recipe Tossed Salad with Pan-seared Chicken Liver recipe.

Serves 4 Prep Time 8 minutes Cooking Time 4 minutes

Ingredients:

2 tablespoons olive oil

4 pieces chicken liver

sea salt

freshly ground pepper

1 tablespoon cornstarch

1 bag store-bought mixed greens

1 small carrot, julienned

1/4 piece ripe mango, cubed

1 tomato, cubed

2 tablespoons grated Parmesan cheese

2 tablespoons cornicks

1 tablespoon chopped basil

3 to 4 tablespoons store-bought ranch dressing

Directions:

In a sauté pan, heat olive oil over moderate heat. Season chicken liver with sea salt and freshly cracked pepper, coat with cornstarch. Cook for 2 minutes on each side. In a large bowl, combine mixed greens, carrots, mangoes, tomatoes, Parmesan cheese, cornicks, and chopped basil. Toss with 3 tablespoons salad dressing. Transfer salad to a plate and top with the pan-seared chicken liver.

Salad dressing tip: You can make your own dressing up to a week before the party: Blend 2 tablespoons mayonnaise, 1 tablespoon mustard, 4 tablespoons red wine vinegar, 2 tablespoons sugar, 1 small onion (chopped) until smooth and thick then drizzle in 1/2 cup canola oil. Season with salt and pepper.

source: [yummy.ph]