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Caesar salad with grilled chicken, avocado and raw ham from the Big Green Egg

Do you want to give a classic Caesar salad a modern twist? Use the Big Green Egg to grill the chicken, avocado, and raw ham, giving the dish an extra flavor boost.

Ingredients

6units.itemsCornichons
0.5units.itemsOnion
1Sprig of flat-leaf parsley
6units.itemsBlack olives without pit
1units.itemschicken breast
3units.itemsLittle Gem lettuces
3Salad dressing
4units.itemsSlices of Coppa di Parma
2units.itemsSoft-boiled eggs
8Parmesan cheese curls

1Butter
1units.itemsGarlic clove
2Slices of white sandwich bread

1units.itemsAvocado
5Olive oil

Big Green Egg Large
ConvEGGtor
ConvEGGtor Basket
Cast Iron Grid
Perforated Grid
Green Dutch Oven
Cherry wood chips
Thermometer
Baking paper

Preparation

  1. Preheat the Big Green Egg to 130°C. Place the convEGGtor in the convEGGtor Basket and put the Cast Iron Grid on top. Season the chicken breast with pepper and salt.
  2. Sprinkle a handful of Cherry Wood Chips on the glowing charcoal. Place the convEGGtor Basket.
  3. Place the chicken breast on the rack, close the lid, and smoke for 25-30 minutes until a core temperature of 68°C is reached.
  4. Remove the chicken from the Egg and let cool.

  1. Increase the temperature to 170°C.
  2. Place slices of coppa di parma between two sheets of baking paper on a Perforated Grid. Apply pressure by placing a second Perforated Grid on top.
  3. Place on the rack and bake the coppa di parma for 10-15 minutes until crispy. Set aside.

  1. Cut the sandwich bread into cubes. Peel and finely chop the garlic.
  2. Heat the butter in the lid of the Green Dutch Oven on the rack.
  3. Fry the bread cubes with the garlic for about 10 minutes until golden brown. Let cool.

  1. Halve the avocado and remove the pit.
  2. Brush the cut sides with olive oil and place on the rack.
  3. Grill for 2 minutes, turn a quarter turn, and grill for another 2 minutes. Remove from the Egg.

  1. Pick the leaves from the little gem. Slice the half onion into rings, the olives into small rings, and halve the cornichons diagonally.
  2. Pick the parsley leaves. Cut the smoked chicken breast into strips, the avocado into slices, and break the coppa into pieces.

  1. Mix the salad dressing with the little gem and divide over the plates with the chicken, avocado, onion, coppa, croutons, olives, cornichons, and Parmesan shavings.
  2. Halve the eggs and place them alongside. Garnish with parsley.