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Authentic Vietnamese recipes from the Motherland

Succotash Salad Topped with Fried Chicken Skins

Salads are boring so for the below salad, I decided to spice it up by topping it with crispy fried chicken skins. This is sort of cheating and negates the purpose of a healthy salad, but whatever. It's delicious and it makes me want to eat a salad. If that's not success, I don't know what is.

The fried chicken skins not only make the salad look more appetizing, it also gives an extra layer of flavor and texture. 

I also spiced it up the succotash salad by fire roasting my red bell peppers before chopping them up. It's a bit of extra work and messy. But that roasted flavor ... oh so worth it.

Succotash Salad Topped with Fried Chicken Skins

Succotash Salad Topped with Fried Chicken Skins

Fire-roasted red bell peppers give an extra kick to the salad.

Fire-roasted red bell peppers give an extra kick to the salad.

Succotash Salad Recipe

  • 4 sweet white corn on the cobs; grilled then removed from cob
  • 4 red bell peppers; fire roasted until charred, peeled then diced
  • 1 can garbonzo or lima beans (15 oz)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1/2 small lemon; juiced
  • 2 tablespoons fresh cilantro; minced
  • Fried chicken skin bits or bacon bits (optional)

Combine everything in a bowl and mix well. Add in the fried chicken skin or bacon when you are ready to serve.