Chicken Liver with Sweetcorn Salad

Ricardo Soares

Ricardo Soares

31st January 2011
Ricardo Soares

Chicken Liver with Sweetcorn Salad

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken Liver with Sweetcorn Salad recipe a try?


  • 5 pieces Endive/chicory - trimmed all the same length (use a ceramic knife if possible)
  • 2 pieces crispy smoked alsace bacon - dust with castor sugar before cooking
  • 1 teaspoon cooked sweetcorn - left over from making the dressing
  • 1-2 tablespoons sweetcorn dressing - see recipe sheet
  • Balsamic and olive oil to drizzle around edge


Cut and plate endive as close to service as possible.
Place a spoon of sweetcorn dressing on a plate, top neatly with endive and sweet crispy smoked bacon, and cooked sweetcorn kniblets.
Sautee chicken livers season and place on salad just prior to serving. Season and drizzle with balsamic and olive oil.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.