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  • Chicken livers (cleaned, rinsed and drained) 1.0 kg
  • Oil (heated in a deep fryer to 160 °C)
  • Lettuce leaves (washed and roughly chopped) 500.0 g
  • Tomato (cut into 8 wedges) 500.0 g
  • Onions (roughly chopped) 56.0 g
  • Green peppers (seeds removed and cubed) 200.0 g
  • Parsley (washed and chopped) 20.0 g
  1. Preparation:

    • Coat the chicken livers in Knorr Spicy Chicken Breading and deep fry until they are golden brown, crispy and cooked. Drain on paper towel to soak up excess oil.
    • Mix the salad ingredients together (up to and including parsley) and place into individual containers.
    • Place the cooled, cooked chicken livers on top of the salad.
    • Place one Hellmann’s Creamy Salad Dressing sachet on one side of the container, and seal, label and serve.
  2. Chef's Tip;

    • Replace the chicken livers with chicken strips or even fish nuggets!
  3. Hint:

    • Peel your onions before you weigh them.