Chef Andreas Nieto salad recipes

Sonoma chicken salad

Sonoma Chicken Salad
Serves 6IngredientsDressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

Method
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Waldorf Salad Recipe

This Waldorf salad recipe is an all time favorite. The combination of the tart Granny Smith apples, the sweet raisins and the crunch of the chopped walnuts is heavenly.

Made famous by the elegant Waldorf Hotel, this is a wonderfully easy recipe that adds a touch of class to any meal.

Ingredients:

1 cup granny smith apples, chopped
1 Tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts

directions

1. Sprinkle apples with lemon juice after they are cut..

2. Add all other ingredients.

3. Toss to coat all pieces with mayonnaise

Asparagus Pasta Salad

Ingredients
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Directions
Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Anti pasta salad

Ingredients

1 cup (6 ounces) uncooked orzo
6 ounces green beans, trimmed and cut into 2-inch lengths
2/3 cup bottled Italian dressing
1 (4-ounce) jar fancy pimientos, drained and diced
8 cups torn salad greens
4 large ripe plum tomatoes, sliced
12 small balls fresh mozzarella
1 (6-ounce) jar marinated artichoke hearts, drained
8 thin slices baked ham, cut in half lengthwise

16 long, thin breadsticks

Instructions
1.     Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook it according to the package directions, or just until tender, about 8 minutes. Add the beans to the water for the last 2 minutes of cooking. Drain out the hot water, rinse the orzo and beans under cold water, and drain again well. Return the cooked ingredients to the pot. Add 1/4 cup of the dressing and the pimientos and toss to mix.
2.     Arrange the salad greens on individual plates. Divide the tomatoes, cheese, and artichoke hearts evenly among the plates and then drizzle each salad with the remaining dressing. Top each salad with a helping of orzo.
3.     Wrap a piece of ham around one end of each breadstick and serve them with the salads. Makes 4 to 6 servings.

Cold Pea Salad Recipe

Ingredients
16-ounces frozen petite peas (do not thaw)
6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand)
1/2 cup chopped green onions
8 ounces chopped water chestnuts
2/3 cup mayonnaise
2 tsp yellow curry powder
Salt and freshly ground pepper to taste

Method:
1 Combine the frozen peas, green onions, almonds, and water chestnuts. Mix together the mayonnaise
and curry powder in a separate bowl.
2 Gently fold the mayonnaise mixture into peas. Add salt and freshly ground black pepper to taste.
Serves 6