Halal Cart Chicken Salad

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 (about 1 lb.)
1 tsp. 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

Preparation

​Step 1

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 and toss to coat; season with kosher salt. Set aside.

Step 2

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 salt in a small bowl to combine; season dressing with freshly ground pepper.

Step 3

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

Step 4

Chop 1 large head of iceberg lettuce. Pour three fourths of dressing on a platter; top with lettuce and reserved chicken, then onion mixture and 1 cup crushed salted pita chips. Drizzle remaining dressing over and season generously with pepper.