Crispy Chicken Skin Salad with Sesame
Grilled yakitori-style chicken skin served over a bed of greens with ginger dressing.
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Ingredients
- 1 lb Chicken skin, cut into 1-inch strips
- 4 cups Mixed salad greens
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1/2 cup Cucumber, thinly sliced
- 2 stalks Green onions, sliced
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Lay the chicken skin strips flat on the sheet and sprinkle lightly with salt.
- 3
Place another piece of parchment and a second baking sheet on top to keep the skins flat while baking.
- 4
Bake for 15-20 minutes until the skin is golden brown and very crispy, then drain on paper towels.
- 5
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, sesame oil, and honey to make the dressing.
- 6
In a large salad bowl, toss the mixed greens and sliced cucumbers with half of the ginger dressing.
- 7
Top the salad with the crispy chicken skin strips and sliced green onions.
- 8
Drizzle the remaining dressing over the top and garnish with toasted sesame seeds.
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