This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Julia salad
This salad takes its inspiration from the famous Caesar salad, but is simpler. The combination of chicken with croutons is a delicious way to use up leftovers.
46 K 3.8/5 (5 reviews)
35 min.
Easy
7.00 €
4 people
10 IngredientsLast modified on: February 10th 2021
For 4 people, you will need:
- 1
400 g lettuce - 2
300 g cooked chicken - 3
30 g Parmesan (Parmigiano Reggiano) - 4
2 slices bread - 5
2 tablespoons oil - 6
1 hard-boiled egg - 7
2 tablespoons lemon juice - 8
6 tablespoons olive oil - 9
salt - 10
pepper - Total weight: 1,030 grams
Times for this recipe
Preparation: 30 min.
Cooking: 5 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 3 min.
Dice 300 g cooked chicken fairly small.
Stage 3 - ⌛ 1 min.
Add to the bowl.
Stage 4 - ⌛ 3 min.
Grate 30 g Parmesan (Parmigiano Reggiano) over the top, or shave with a vegetable peeler.
Stage 5 - ⌛ 4 min.
Stage 6 - ⌛ 5 min.
Stage 7 - ⌛ 5 min.
To make the dressing, blend 1 hard-boiled egg, 2 tablespoons lemon juice, salt and pepper, then add 6 tablespoons olive oil in a thin stream while still blending.
Check the seasoning.
Check the seasoning.
Stage 8 - ⌛ 1 min.
Add the croutons to the bowl, pour the dressing over and mix well. Your salad is ready.
Serve without delay.
Serve without delay.
Remarks
Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,300 RDI=500 % | 1,180 RDI=110 % | 530 RDI=80 % | 2,000 RDI=100 % | 8,360 RDI: 100 % |
| Per 100 g | 130 RDI=50 % | 110 RDI=10 % | 50 RDI=8 % | 190 RDI=10 % | 810 RDI: 10 % |
| Per person | 330 RDI=130 % | 300 RDI=30 % | 130 RDI=20 % | 500 RDI=30 % | 2,090 RDI: 30 % |
How much will it cost?
- For 4 people : 7.00 €
- Per person : 1.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Lettuce
Like these other recipes: Warm chicken salad, Shiro-goma salad, Fried rillettes, Mixed salad, Crab and smoked salmon club sandwiches , ... See them all 27
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Lemony chicken and radish salad, Quick chicken curry, Rice and peas, Chicken Brussels pie, ... See them all 16
Parmesan (Parmigiano Reggiano)
Like these other recipes: Polpete, Pea risotto "Mantecare", Rice à l'italienne, Leek and artichoke tart à la piémontaise, Gnocchi alla romana, ... See them all 65
Olive oil
Like these other recipes: Carrot-top pesto, Blanquette of veal, Thin endive tart, Pizza dough, Tagliatelle with cockles, ... See them all 560
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018276 K4.3 1 hour 55 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011550 K4.6 1 hour 35 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018445 K 24.3 45 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated. February 21th 2011281 K4.2 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.