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Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette

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"An easy salad jazzed up with a tangy hot dressing and dribbling poached egg."
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28 m servings 807
Original recipe yields 4 servings


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  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.


  • Cook's Note:
  • Substitute rice wine vinegar for the white vinegar in the vinaigrette if desired.
  • Substitute other greens for the spinach if preferred.

Nutrition Facts

Per Serving: 807 calories; 54.3 13.8 63.3 363 320 Full nutrition

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