Collard Green Salad topped with crispy chicken skins coated in Kikkoman® Panko Bread Crumbs.

Collard Green Salad with Crispy Chicken Skins

Serves Serves 6-8
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes

About

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.

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

  1. 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).
  1. 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.
  1. 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.
  1. 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

TAGGED IN:

Poultry (80)Sides (55)Stove Top (111)Foodservice Recipes (111)Panko & Breadings (47)
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A 2.5 lb bag of Kikkoman Panko Japanese Style Toasted Bread Crumbs with red, white, and black packaging and product details on the front.

Panko Japanese Style Toasted Bread Crumbs

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

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