Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette

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



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.


Per Serving: 807 calories; protein 63.3g; carbohydrates 13.8g; fat 54.3g; cholesterol 363.1mg; sodium 320.1mg.

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