Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette

In this gourmet salad, shredded chicken and spinach are topped with a poached egg and drizzled with a pungent Korean gochujang vinaigrette.

• Preparation Time: 25 mins
• Cooking Time: 3 mins
• Total Time: 28 mins
• Calories: 807 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

Drizzle vinaigrette over salad and serve.