Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette recipe
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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
Nutrition Info
- 807.1 caloriescarbohydrate: 13.8 gcholesterol: 363.1 mgfat: 54.3 gfiber: 0.7 gprotein: 63.3 gsaturatedFat: 12.4 gservingSize: -sodium: 320.1 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette
Directions
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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.