Poached Egg and Chicken Salad with Korean Gochujang Vinaigrette

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

Step: 1

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.

Step: 2

Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.

Step: 3

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.

Step: 4

Drizzle vinaigrette over salad and serve.

Per Serving: 807 calories; protein 63.3g; carbohydrates 13.8g; fat 54.3g; cholesterol 363.1mg; sodium 320.1mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .