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Provide main course, salad, chicken.
Use fresh cilantro, chopped.
Use coarse black pepper.
Prepare garlic powder.
Provide onion salt.
Prepare margarita mix.
You need to prepare lime juice.
You need to prepare orange juice.
Use tequila.
You need triple sec (optional).
You need to prepare honey.
Provide light Olive oil.
Provide Boneless skinless chicken breasts.
Use garlic, minced very fine.
Provide French baguette.
Prepare Parmigiano-reggiano cheese.
Provide salt.
Provide cayenne pepper.
Prepare olive oil, extra virgin.
You need Italian herbs.
Use paprika.
Prepare black pepper.
Prepare For raspberry vinaigrette.
You need raspberry vinegar.
You need to prepare honey.
Use olive oil.
You need fresh or frozen raspberries.
You need to prepare fresh basil leaves.

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 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..
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..
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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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