POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE
An easy salad jazzed up with a tangy hot dressing and dribbling poached egg.
Provided by Steph Cha
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 28m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 13.8 g, Cholesterol 363.1 mg, Fat 54.3 g, Fiber 0.7 g, Protein 63.3 g, SaturatedFat 12.4 g, Sodium 320.1 mg, Sugar 11.1 g
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Perczak Sandra
[email protected]This recipe is a keeper! I will definitely be making it again.
L Bragg
[email protected]This salad was absolutely disgusting. I do not understand how anyone could enjoy it.
susant suman
[email protected]I would not recommend this recipe to anyone.
Nasiru Abdulai
[email protected]This salad was a waste of time and ingredients. It was bland and tasteless.
Emy Kwesi bello
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture. I'm not sure what went wrong.
Jaquan Stapleton
[email protected]This salad was just okay. I think I would have enjoyed it more if it had more vegetables.
Christopher Tsatsu
[email protected]The poached eggs were a bit overcooked for my taste, but the rest of the salad was delicious.
MEHAR FF
[email protected]This salad was a bit too spicy for my taste, but I think that's because I used a bit too much gochujang. Next time, I'll use less.
Alfie Bjornson
[email protected]I'm not a huge fan of gochujang, but I still enjoyed this salad. The other flavors were so well-balanced that the gochujang wasn't overpowering.
abdull rehmanwains07
[email protected]This salad is a great make-ahead lunch option. I like to pack it in a container and take it to work with me.
Michael Broadfoot
[email protected]I substituted Greek yogurt for the mayonnaise in the vinaigrette, and it turned out great! It was a healthier option without sacrificing any flavor.
Dulal Biswas
[email protected]The poached eggs were a bit tricky to make, but they were worth the effort. They added a touch of elegance to the salad.
Nusrat Jahan samia
[email protected]This salad is a great way to use up leftover chicken. I usually have some cooked chicken in my fridge, so it's a quick and easy meal to throw together.
Natalie Dugger
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste, and it's always delicious.
Sheryar Malik
[email protected]The recipe was easy to follow and didn't require any special ingredients or equipment, which is always a plus in my book.
Ashwin Rahim
[email protected]This salad was a hit at my dinner party! Everyone loved the unique flavors and textures, and it was a great way to showcase my culinary skills.
Kgotso Kok
[email protected]I've never had poached eggs in a salad before, but I'm so glad I tried it! They were so soft and runny, and they added a luxurious touch to the dish.
Hazrta Umer
[email protected]The Korean gochujang vinaigrette was the star of the show! It was the perfect balance of sweet, savory, and slightly spicy, and it really brought all the flavors of the salad together.
patrick akpan
[email protected]This salad was a delightful surprise! The poached egg added a richness and creaminess that perfectly complemented the savory chicken and tangy Korean gochujang vinaigrette. The fresh herbs and vegetables added a burst of flavor and color, making this