Recipe of Gordon Ramsay Raspberry Margarita Chicken Salad with Garlic Parmesan Croutons

Hello everybody, I hope you’re having an amazing day today. 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few components. You can cook raspberry margarita chicken salad with garlic parmesan croutons using 28 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Margarita Chicken Salad with Garlic Parmesan Croutons:

1. Take main course, salad, chicken
2. Make ready 2/3 cup fresh cilantro, chopped
3. Take 2 tbsp coarse black pepper
4. Take 2 tsp garlic powder
5. Make ready 2 tsp onion salt
6. Get 1/2 cup margarita mix
7. Get 1/4 cup lime juice
8. Make ready 1/4 cup orange juice
9. Get 3 tbsp tequila
10. Make ready 3 tbsp triple sec (optional)
11. Prepare 2 tbsp honey
12. Take 1 cup light Olive oil
13. Prepare 5 piece Boneless skinless chicken breasts
14. Prepare 4 clove garlic, minced very fine
15. Make ready 8 oz French baguette
16. Get 3/4 cup Parmigiano-reggiano cheese
17. Get 1/2 tsp salt
18. Prepare 1 pinch cayenne pepper
19. Get 1/2 cup olive oil, extra virgin
20. Prepare 1/2 tsp Italian herbs
21. Get 1/2 tsp paprika
22. Make ready 1/2 tsp black pepper
23. Prepare 1 For raspberry vinaigrette
24. Get 1/2 cup raspberry vinegar
25. Make ready 1/4 cup honey
26. Take 3/4 cup olive oil
27. Get 1/2 cup fresh or frozen raspberries
28. Get 1/2 cup fresh basil leaves

Instructions to make Raspberry Margarita Chicken Salad with Garlic Parmesan Croutons:

1. Place the cilantro, pepper, garlic powder and onion salt into a blender.
2. 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.
3. Place chicken in a large Ziploc storage bag. Pour in marinade, close bag and store in fridge over night.
4. 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.
5. Mince garlic and place garlic and olive oil in a container with tight fitting lid. Allow to incorporate for at least 4 hours.
6. Preheat oven to 300℉. 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.
7. Using a sieve, strain garlic oil over the bread, pressing garlic with the back of a spoon to get all the garlic juice. Toss.
8. 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.
9. 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.
10. 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.
12. 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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