Bacon and Chicken Liver Salad

I've recently been re-introduced to the Paleo Autoimmune Protocol. This restrictive diet is a powerful way to kick inflammation out once and for all. On this regimen, nutrient dense anti-inflammatory foods are emphasized. The often forgotten "organ" meats fall under this category. Chicken liver is praised as a good gateway meat for those that are unfamiliar with organ proteins. After some research I was amazed, chicken liver is absolutely packed with nutrients, vitamins, protein, and essential amino acids. I'm a salad lover at heart, so I knew I could make a tasty creation on a bed of greens, enjoy!

Bacon and Chicken Liver Salad

An easy and delicious lunch

Serves 1

2 handfuls lettuce mix
1 small handful arugula greens
1/2 english cucumber sliced
1 c. chicken liver (cleaned of white sinew) chopped into 1/2 inch pieces.
2 slices bacon
1/4 diced yellow onion
1/4 diced green apple
3 T. Italian spice mix

On low heat cook the bacon until gold but not crispy. While the bacon fat is rendering, prepare the bed of greens. Layer lettuce mix under arugula and put cucumbers in a ring around the plate. Keep as much fat in the pan when removing bacon and set them aside on a paper toweled plate. Sautee onions and apples and once again remove from pan but try to keep as much fat in the pan as possible. Add chicken liver and Italian spice to the pan and cook on medium heat for 7-9 minutes, until almost cooked through. While chicken is cooking, cut the bacon into 1/2 inch pieces. Add the bacon, onions, and apples back to the frying pan for 2 more minutes.