Street-Cart Chicken Salad

Ingredients

• 1.5 lb boneless chicken thighs or breasts
• 2 tbsp olive oil, plus more for chickpeas and pita
• 2 tsp za'atar
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 6 cups chopped romaine
• 2 cups shredded cabbage
• 1 cup cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, sliced
• 1/3 cup red onion, thinly sliced
• 1/2 cup feta
• 1/3 cup olives
• 1/3 cup pepperoncini
• 1 can chickpeas, drained and dried
• 2 pita breads, cut into strips
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 small garlic clove, grated
• 2 tbsp grated cucumber, squeezed dry
• 1 tbsp chopped dill or parsley
• 2 to 3 tbsp water, to thin dressing

Instructions

1. Toss chicken with olive oil, za'atar, salt, and pepper. Let it sit for 10 minutes while the oven heats.
2. Toss chickpeas and pita strips with a drizzle of olive oil and a pinch of salt. Bake at 425 degrees F for 10 to 12 minutes, turning once, until crisp.
3. Grill or sear chicken over medium-high heat for 5 to 7 minutes per side, until it reaches 165 degrees F. Rest for 5 minutes, then slice.
4. Whisk Greek yogurt, olive oil, lemon juice, balsamic vinegar, garlic, grated cucumber, herbs, and salt. Add water 1 tbsp at a time until pourable.
5. Fill bowls with romaine, cabbage, cucumber, tomatoes, bell pepper, red onion, feta, olives, and pepperoncini.
6. Top with sliced chicken, crispy chickpeas, pita chips, and creamy lemon-tzatziki dressing.