Recently, warm salads have become verya popular dish that is served in almost all decent restaurants, and many housewives have taken these recipes for armament. It is prepared quickly, the dish is delicious, and in general, in the cool season, a warm salad with chicken liver, for example - the best snack: nourishing, but not hard for the stomach, and extra calories on the sides are not delayed. Another great advantage of warm salads is their variability. Slightly savvy, some supplies from the refrigerator - and a new delicious dish is already on the table. For example, to prepare a warm salad with chicken - just a couple of trifles. On the way home run to the supermarket and buy a couple of chicken breasts does not work, add salad leaves, rucola ... However, we turn to a full presentation of recipes. To begin with - a warm salad with chicken liver.
Chicken liver salad with mushrooms and rucola
Ingredients:
- 400 grams of chicken liver
- 200 grams of champignons
- 100 grams of lettuce leaves
- 1 small onion
- 1 apple
- 2 handfuls of arrows
- 1-2 tablespoons lemon juice
- 2 tablespoons orange juice
- 30 milliliters of soy sauce
- 30 milliliters of olive oil
- 30 grams of butter
- salt, sugar, pepper to taste
- crackers
Cooking method: Handle, lettuce leaves (it is best to take a mixture of different varieties of lettuce) to sort, wash and dry. In order to prepare a warm tasty salad, you must pour the prepared liver, roll in flour and fry in butter until a rustic crust. Fry the apple slices in the same frying pan. Chopped mushrooms, too, fry together with chopped onions. Put all the products in one bowl and leave in a warm place. For filling, mix lemon and orange juice, olive oil, soy sauce, salt, sugar, pepper and beat well. Served portion: on a flat plate put the leaves of lettuce, on top - liver, mushrooms, apples, onion, sprinkle with rucola and pour over the dressing. Decorate with croutons. Warm salad with chicken liver is ready. Notes: You can also use duck, goose, turkey and rabbit liver for this salad. For ease of filling, you can use an ordinary glass jar, with a tight-fitting lid. All pour into a jar, close and shake well, so that all the liquids are mixed, and the dressing has a uniform consistency. Warm salad, dressed with this sauce, is especially tasty. 
Salad of duck (chicken) liver with chicory and pomegranate
Ingredients:
- 300 grams of duck liver
- 100 grams of chicory
- 3 tablespoons pomegranate seeds
- 1 tablespoon pine nuts
- 1 tablespoon of honey
- 1 tablespoon balsamic vinegar
- 30 milliliters of olive oil
- 30 grams of butter
- 30 milliliters of soy sauce
- salt, pepper to taste
- greenery
Cooking method: Prepared liver, salt, pepper, fry in butter and leave in a warm place. From honey, balsamic vinegar, soy sauce, salt, pepper, prepare the sauce - mix everything and mix it well. Leaves chicory wash, drain, tear and put on a dish. On top put the liver, pour all the dressing, sprinkle with pine nuts and pomegranate seeds. Garnish with cilantro or basil. This warm salad is not only very tasty, but also very useful. Note: Chicory has a pronounced bitterness. In combination with a sweet dressing, a very piquant taste is obtained. If you do not really like chicory, you can replace it with any mixture of salad leaves or rucola. 
Salad with chicken breast and pears
Ingredients:
- 300 grams of chicken fillet
- 1 pear
- handful of lettuce leaves
- a handful of arrows
- 30 grams of butter
- 2 tablespoons orange juice
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 30 milliliters of port wine or orange liqueur
- 1 tablespoon balsamic vinegar
- salt, pepper to taste
- greenery
Cooking method: To prepare this warm salad with chicken breast, it is necessary to fry the prepared and cut fillet in butter until golden and leave it in a warm place. Pear the cut into large cubes and fry in the same pan, sprinkling it with sugar. Remove the fried pear carefully from the frying pan and leave it in a warm place. In the pan pour orange juice, liqueur (or port) add salt, pepper and boil to taste, so that the sauce slightly evaporates and thickens. At the end add lemon juice and balsamic vinegar, balance the taste. On the lettuce leaves put the chicken fillets, pieces of pear, pour the sauce and immediately submit to the table. Warm salad to decorate with greens of coriander or basil. We advise you to read:
