POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE

Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette image

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

Provided by Steph Cha

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 28m

Yield 4

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 320.1 mg, Sugar 11.1 g