Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette

• 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

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.
2. Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
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.
4. Drizzle vinaigrette over salad and serve.

gojuchang, olive oil, sesame oil, brown sugar, white vinegar, gochujang, black sesame seeds, salad, chicken breasts, baby spinach, white vinegar, salt, eggs

Taken from www.allrecipes.com/recipe/246499/poached-egg-and-chicken-salad-with-korean-gochujang-vinaigrette/ (may not work)