Chicken Gyro Chopped Salad

cooking.nytimes.com

veenie

2 tablespoons dried oregano

1 tablespoon ground cumin

1 teaspoon ground cinnamon

2 teaspoons dried basil

2 teaspoons sweet paprika

¼ teaspoon ground cayenne

3 tablespoons garlic powder

Salt and pepper

½ cup full-fat Greek yogurt

7 tablespoons olive oil

¼ cup lemon juice (from about 2 small lemons)

1 pound boneless, skinless chicken breasts, sliced horizontally in half

½ cup dill, roughly chopped

2 tablespoons mayonnaise

1 large head romaine lettuce, quartered lengthwise and sliced crosswise into ½-inch pieces (about 10 cups)

1 pint cherry tomatoes, halved

1 large cucumber, peeled, quartered lengthwise and sliced into ¼-inch pieces

1 small red onion, thinly sliced

1 cup slightly crushed pita chips

4 ounces feta, crumbled, plus more for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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