Faced with hunger, laziness at the end of a long workday, and the start of warm-weather don’t want anything heavy to eat feeling, I was foraging in the refrigerator. I discovered that I had just enough of the dark chicken meat that I had cooked in the Instant Pot to make something like chicken salad, but a bit different.
Add to the shredded dark meat a drizzle of garlic-infused olive oil , a drizzle of baklouti green chili fused oil, just a few drops of honey-ginger white balsamic vinegar, and some cilantro. Add some diced radishes for crunch. Toss and eat.
(I will admit to cheating on the cilantro: I used Dorot frozen cilantro instead of fresh since I didn’t go to the store to get fresh. It’s not a good looking as fresh, but the flavor is good. (Cilantro and celery are major frustrations for me in cooking for one; I always end up composting a bunch of it.)
…and no, I don’t have any affiliation with Dorot Gardens except that I like the quality and the convenience of having the herbs in the freezer.