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

Steph Cha


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Gojuchang Vinaigrette:


Instructions Checklist
  • 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.

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

807 calories; 54.3 g total fat; 363 mg cholesterol; 320 mg sodium. 13.8 g carbohydrates; 63.3 g protein; Full Nutrition