Halal Cart Chicken Salad

• servings: 4 servings
• total time: 20 minutes

Ingredients

¼ cup extra-virgin olive oil

½ tsp. dried oregano

½ tsp. ground coriander

½ tsp. ground cumin

½ tsp. ground turmeric

3 garlic cloves, finely grated, divided

4 Tbsp. fresh lemon juice, divided

2 cups shredded rotisserie chicken (from about 1 lb.)

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 cup plain whole-milk yogurt

¼ cup mayonnaise

½ tsp. sugar

Freshly ground pepper

1 small red onion, thinly sliced

1 cup halved cherry tomatoes

1 large head of iceberg lettuce

1 cup salted pita chips

Directions

Heat ¼ cup extra-virgin olive oil in a small saucepan over medium. Add ½ tsp. dried oregano, ½ tsp. ground coriander, ½ tsp. ground cumin, and ½ tsp. ground turmeric and cook until fragrant, about 30 seconds. Quickly transfer to a medium bowl and whisk in 1 garlic clove, finely grated, and 3 Tbsp. fresh lemon juice. Add 2 cups shredded rotisserie chicken (from about 1 lb.) and toss to coat; season with kosher salt. Set aside.

Whisk 1 cup plain whole-milk yogurt, ¼ cup mayonnaise, ½ tsp. sugar, remaining 2 garlic cloves, finely grated, 1 Tbsp. fresh lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine; season dressing with freshly ground pepper.

Combine 1 small red onion, thinly sliced, and 1 cup halved cherry tomatoes in a small bowl. Season with salt; toss to coat.

Cut 1 large head of iceberg lettuce into 6 wedges; cut each wedge into 3 pieces. Pour three fourths of dressing on a platter; top with lettuce and reserved chicken, then onion mixture and 1 cup salted pita chips. Drizzle remaining dressing over and season generously with pepper.