Best 3 Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette Recipes

Indulge in a culinary journey with our poached egg and chicken salad with Korean Gochujang vinaigrette, an exciting fusion of flavors that will tantalize your taste buds. This delightful dish combines the richness of perfectly poached eggs, tender chicken, and a vibrant Gochujang vinaigrette, all nestled atop a bed of crisp greens. The recipe also includes a refreshing cucumber and radish salad that adds a cool and crunchy contrast to the richness of the main salad. If you're looking for a unique and delicious meal, this poached egg and chicken salad with Korean Gochujang vinaigrette is sure to impress.

Here are our top 3 tried and tested recipes!

POACHED CHICKEN FOR SALADS

Poached Chicken for Salads image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 cups cubed chicken or 4 to 6

Number Of Ingredients 7

Ingredients

10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

POACHED CHICKEN SALAD WITH CHOPPED VEGETABLES

Poached Chicken Salad with Chopped Vegetables image

This wonderfully light and healthy recipe for poached chicken salad with chopped vegetables can be found in "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories Chicken Breast Recipes

Number Of Ingredients 6

Ingredients

2 Poached Chicken Breast halves, cut into 1-inch pieces
2 tomatoes, chopped
1 cucumber, peeled, halved lengthwise, and cut into 1/2-inch-thick pieces
1/2 cup fresh basil leaves, torn
1 head romaine lettuce, shredded
Lemon Vinaigrette

Steps:

Place chicken, tomatoes, cucumber, basil, and lettuce in a large bowl; drizzle over vinaigrette and toss to combine. Serve.

ROASTED-VEGETABLE SALAD WITH POACHED EGGS

Roasted-Vegetable Salad with Poached Eggs image

A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it for breakfast or brunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 40m

Number Of Ingredients 10

Ingredients

3/4 pound fingerling potatoes, halved lengthwise
1 medium yellow onion, diced medium
2 carrots, cut into 1/2-inch rounds
1 large beet, scrubbed, peeled, and cut into 1/2-inch wedges
1 large sprig rosemary
3 tablespoons olive oil, divided
Salt and pepper
4 large eggs
1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces
1 tablespoon lemon juice plus wedges for serving

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 tablespoons oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 minutes.
Meanwhile, in a straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil; season with salt and pepper. Divide among four plates, top with poached eggs, and serve with lemon wedges.

Nutrition Facts : Calories 299 g, Fat 16 g, Fiber 7 g, Protein 11 g, SaturatedFat 3 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Poach your eggs gently: You don't want to overcook them, or they'll become tough.
Shred your chicken breasts thinly: This will help them absorb the flavors of the dressing more easily.
Make sure your dressing is well-balanced: It should be sweet, sour, and savory, with a little bit of heat.
Don't overdress your salad: You don't want to weigh it down.
Serve your salad immediately: This is when it's at its best.

Conclusion:

This poached egg and chicken salad with Korean gochujang vinaigrette is a delicious and healthy meal that's perfect for lunch or dinner. It's packed with protein, healthy fats, and vitamins, and the dressing adds a delicious kick of flavor. If you're looking for a new and exciting way to enjoy chicken salad, I highly recommend giving this recipe a try.