Metcalfe’s Signature Firecracker Chicken Salad


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
1 ½ pounds shredded roasted chicken


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.
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