Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette

Description

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

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 (Optional)
  • 4 cooked chicken breasts, shredded
  • 4 cups baby spinach
  • 1 tablespoon white vinegar
  • 1 pinch salt
  • 4 eggs

Prep Time: 25 mins

Cook Time: 3 mins

Total Time: 28 mins

Servings: 4

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