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My review
Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette
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Steph Cha
"An easy salad jazzed up with a tangy hot dressing and dribbling poached egg."
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Ingredients
28 m servings 807Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Substitute rice wine vinegar for the white vinegar in the vinaigrette if desired.
- Substitute other greens for the spinach if preferred.