At her SoulPhil pop-up, Chef Tiana Gee reimagined Southern staples through the lens of her Filipino heritage — bringing bold flavor and heart to every plate. This Collard Green Salad with Crispy Chicken Skins layers tender collards and fresh herbs with a tangy tamarind vinaigrette, then tops it all with golden chicken skins coated in Kikkoman® Panko Bread Crumbs for an irresistible, light crunch. The result is a vibrant, texture-driven salad that’s both soulful and modern — perfect for contemporary Southern or fusion-inspired menus.
Collard Green Salad with Crispy Chicken Skins
Yield
Serves 6-8
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
kikkoman products used:
About this recipe
ingredients
For the Salad
- 2 large bunches collard greens, stems removed, leaves thinly sliced
- 1 bunch fresh mint, roughly chopped
- 1 bunch fresh cilantro, roughly chopped
- 1 bunch fresh basil, roughly chopped
- 4 cups seasonal fruit of choice (stone fruit, melon, citrus, or berries)
For the Tamarind Vinaigrette
- ¼ cup tamarind paste (adjust to taste)
- 2 tbsp honey or brown sugar
- 2 small garlic cloves, finely grated
- Juice and zest of 2 limes
- ½ cup olive oil (or neutral oil for lighter taste)
- 2 tbsp Kikkoman® Rice Vinegar
- Kosher salt and freshly ground black pepper, to taste
For the Crispy Chicken Skins
- 12–16 chicken skins, cleaned and patted dry
- 2 cups Kikkoman® Panko Bread Crumbs
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt and black pepper, to taste
- ¼ cup flour
- 2 eggs, beaten
- Neutral oil for frying
directions
- Prepare the Vinaigrette: In a bowl, whisk together tamarind paste, honey, garlic, lime juice and zest, and Kikkoman® Rice Vinegar. Slowly drizzle in the oil while whisking until emulsified. Season to taste with salt and pepper. Hold refrigerated for service (up to 3 days).
- Prepare the Salad: In a large bowl, combine collard greens, herbs, and fruit. Lightly dress with vinaigrette just before serving to maintain texture and color.
- Crisp the Chicken Skins: Season skins with salt and pepper. Dredge in flour, dip in beaten egg, then coat with Kikkoman® Panko Bread Crumbs mixed with paprika, garlic powder, and onion powder. Heat oil in a skillet or fryer to 350°F. Fry skins until golden and crisp, 3–5 minutes per side. Drain well on paper towels.
- Assemble and Serve: Plate the collard green salad, top with crispy chicken skins broken into bite-sized pieces, and finish with a light drizzle of vinaigrette. Serve immediately to maintain crisp texture.
Recipe by Chef Tiana Gee, SoulPhil Pop-Up, Los Angeles
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