Raspberry Margarita Chicken Salad with Garlic Parmesan Croutons
Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, raspberry margarita chicken salad with garlic parmesan croutons. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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To begin with this recipe, we must prepare a few ingredients. You can cook raspberry margarita chicken salad with garlic parmesan croutons using 28 ingredients and 12 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Raspberry Margarita Chicken Salad with Garlic Parmesan Croutons:
Take main course, salad, chicken
Get 2/3 cup fresh cilantro, chopped
Take 2 tbsp coarse black pepper
Take 2 tsp garlic powder
Prepare 2 tsp onion salt
Take 1/2 cup margarita mix
Prepare 1/4 cup lime juice
Prepare 1/4 cup orange juice
Prepare 3 tbsp tequila
Make ready 3 tbsp triple sec (optional)
Make ready 2 tbsp honey
Get 1 cup light Olive oil
Make ready 5 piece Boneless skinless chicken breasts
Make ready 4 clove garlic, minced very fine
Take 8 oz French baguette
Prepare 3/4 cup Parmigiano-reggiano cheese
Prepare 1/2 tsp salt
Make ready 1 pinch cayenne pepper
Take 1/2 cup olive oil, extra virgin
Take 1/2 tsp Italian herbs
Take 1/2 tsp paprika
Make ready 1/2 tsp black pepper
Get 1 For raspberry vinaigrette
Take 1/2 cup raspberry vinegar
Prepare 1/4 cup honey
Make ready 3/4 cup olive oil
Prepare 1/2 cup fresh or frozen raspberries
Get 1/2 cup fresh basil leaves
Instructions
Steps to make Raspberry Margarita Chicken Salad with Garlic Parmesan Croutons:
Place the cilantro, pepper, garlic powder and onion salt into a blender.
Pour Margarita mix, lime juice, orange juice, tequila, triple sec ( optional) and honey into the blender. Puree on high speed until mixture is smooth, then reduce the speed to medium-low and slowly add the Olive oil and blend until creamy.
Place chicken in a large Ziploc storage bag. Pour in marinade, close bag and store in fridge over night.
After marinating the chicken over night, place chicken and marinade in a skillet and bring to a boil. Simmer on low for about 10 minutes. Remove chicken from the skillet and discard marinade. Place chicken back in the skillet and brown chicken on medium-low, about 5 minutes, until chicken is lightly browned and cooked through and is no longer pink. Can either place the chicken on the salad warm, or cool in fridge before placing on salad. Cut chicken into strips.
Mince garlic and place garlic and olive oil in a container with tight fitting lid. Allow to incorporate for at least 4 hours.
Preheat oven to 300β. Cut bread into cubes; add to a large mixing bowl. Add 1/2 cup of cheese, dried herbs, paprika, salt, black pepper and cayenne. Mix well.
Using a sieve, strain garlic oil over the bread, pressing garlic with the back of a spoon to get all the garlic juice. Toss.
Bake for 15 minutes. Remove from oven, stir, then bake another 10-15 minutes. Remove and stir in last 1/4 cup of cheese. Allow to cool. Store in an airtight container.
In a blender, combine raspberry vinegar, raspberries, honey and basil. Whirl 1 minute or until well blended. With the motor on, add oil in a slow stream, whirling until dressing is smooth.
Dress up a salad with lots of beautifully colored vegetables. Top with chicken, croutons and raspberry vinaigrette. Although it is to taste, from experience, I recommend using a small amount of the vinaigrette. If too much is used, it will over power the flavor of the rest of the salad.
Margarita marinade was found @ allrecipes.com allrecipes.com/recipe/best-grilled-margarita-chicken-ever/ Raspberry vinaigrette was found @ What's cooking America whatscookingamerica.net/Salad/RaspberryVinaig.htm crispy garlic parmesan croutons were found @ about.com americanfood.about.com
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