Ingredients
SAUCE
8 ounces fresh spinach leaves
1 whole garlic clove
2 tablespoons minced ginger
8 large basil leaves
½ cup sliced green onion
2 tablespoons sesame oil
2 tablespoons white vinegar
2 tablespoons soy sauce
2 teaspoons hoisin
2 tablespoons Chinese chili & garlic sauce
OTHER
1 ½ pounds shredded roasted chicken
Directions
In a food processor, chop all sauce ingredients. Transfer to blender and blend until mixture is a smooth thick
sauce.; add a few tablespoons of water if necessary. Toss sauce with roasted chicken. Serve immediately or
refrigerate for up to three days.
