Wash the liver, salt and fry in vegetable oil.
Cut the onions in half rings and pour in vinegar, add sugar and a little water.
Tear the salad with your hands in a bowl in which you will interfere with the salad. Cut the liver into pieces.
Then add the peas and chopped egg.
Season with yogurt and mix well, season to taste.
Serve chicken salad sprinkled with pickled onions and basil.