This whole thing started with the croutons entirely because I am cheap. I cannot stand to throw food away and, dammit, onion poppy seed hamburger buns come in packages of eight. I just needed two for a sandwich project. So I had six left over, staring at me every time I opened the pantry door. Taunting me to do something with them.
So I made croutons. I actually have a beef with store-bought croutons and I don’t understand why everyone doesn’t make their own. Store-bought croutons are generally hard as rocks and exhibit all the taste of a hardened cube of sand. And since I have become a dedicated package ingredient reader after several alarming revelations about processed foods, I just don’t want any preservatives or other funny stuff in my croutons. Plus I have to tell you if you make these with melted butter rather than olive oil, you will just end up eating them straight out of the bag without any trip to a bowl of salad.
Once I had my croutons, I had to have something to put them on. Talk about the chicken and the egg. Decided on a Chicken Caesar Salad since that’s also a beef of mine. Why are they so bad at restaurants because they’re so good with a homemade dressing and some grilled chicken?
The croutons store in the fridge for a few weeks. They never last that long at my house. I’ve eaten two bags of them already. Without the salad.
- 2 chicken breasts
- BBQ rub
- Spray oil
- 2 garlic cloves, minced
- 2 tablespoons parsley, minced
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- Juice of ½ lemon
- ½ cup mayonnaise
- Dash hot sauce
- 1 10-ounce bag romaine lettuce
- ¼ cup grated Parmesan cheese
- Preheat the grill to medium.
- Trim the chicken breasts of any fat or cartilage and sprinkle with the BBQ rub. Spray one side of the chicken with oil and grill for 4-5 minutes, oiled side down. Spray the other side, flip and grill for an additional 4 minutes or until the internal temperature is 160 degrees as determined with a digital probe thermometer. Remove from the grill and reserve.
- Combine the garlic and parsley in a small bowl. Add the anchovy paste, mustard, lemon juice, mayonnaise and hot sauce. Combine thoroughly and chill the dressing in the refrigerator for 30 minutes.
- Put the romaine lettuce in a large bowl. Cut the chicken into strips or cubes and add to the lettuce along with the dressing. Toss thoroughly. Sprinkle with salad with the Parmesan cheese and serve.
- 3-4 cups leftover bread or buns
- ⅓ cup extra virgin olive oil or melted butter
- Salt and pepper to taste
- 1 tablespoon oregano
- Preheat the oven to 350 degrees.
- Cut the bread or buns into cubes and put on a foil lined, rimmed baking sheet.
- Drizzle with olive oil or melted butter. Sprinkle with salt, pepper and oregano.
- Bake for about 10 minutes or until they are browned to the degree you like.