Grow Salad in the Dead of Winter



  1. While your grill is heating, smear the butter all over the chicken skin. Sprinkle it with salt and pepper and then drizzle it with olive oil and rub it all over the skin.
  2. Crisp and brown the chicken skin over direct heat and then transfer the chicken to indirect heat until it reaches an internal temperature of 165 degrees.
  3. Meanwhile preheat the oven to 400 degrees.
  4. Arrange the tortilla rounds on a baking sheet.
  5. Drizzle the tops of the of the tortillas with olive oil and then brush it over the whole surface. (I'll put the olive oil on top of one, make a sandwich and then rub them together until the oil coats both tortillas.)
  6. Sprinkle the tops of the tortillas with garlic salt, parmesan cheese, oregano, and basil to taste.
  7. Toast them in the oven for about 6-8 minutes. (Maybe a little longer. Just check on them frequently.)
  8. Use a pizza cutter to cut them into strips or wedges.
  9. Wash your greens, picking off any seed shells that may be still on the leaves. (Though there weren't any on mine.)
  10. Dry them and toss them in a bowl.
  11. Prepare your salad dressing if you'll be using any.
  12. Once the chicken is fully cooked all you need to do is remove the meat from the bones. (Save the carcass for chicken stock. Grilled or roasted bones make the most dark flavorful stock!)
  13. Arrange the chicken and tortilla croutons over the salad, serve, and enjoy!

Recipe by Reformation Acres at