Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette recipe

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Ingredients

3 tablespoons olive oil
3 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon gochujang (Korean hot pepper paste), or to taste
1 teaspoon black sesame seeds
4 cooked chicken breasts, shredded
4 cups baby spinach
1 tablespoon white vinegar
1 pinch salt
4 eggs

Nutrition Info

807.1 calories
carbohydrate: 13.8 g
cholesterol: 363.1 mg
fat: 54.3 g
fiber: 0.7 g
protein: 63.3 g
saturatedFat: 12.4 g
servingSize: -
sodium: 320.1 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.

  2. Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.

  3. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer, add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.

  4. Drizzle vinaigrette over salad and serve.

Recipe Yield

4 servings

Recipe Note

An easy salad jazzed up with a tangy hot dressing and dribbling poached egg.

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