Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette - cooking recipe

Ingredients

Gojuchang Vinaigrette:
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)
Salad:
4 cooked chicken breasts, shredded
4 cups baby spinach
1 tablespoon white vinegar
1 pinch salt
4 eggs

Preparation

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.