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

Instructions

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.