Name: Chicken Salad with Herbs and Aleppo Pepper
Yield: 8 Servings
Ingredients: 2 tsp. kosher salt plus more; 1 Tbsp. Aleppo pepper or ½ tsp. crushed red pepper flakes; 4 Tbsp. red wine vinegar, divided; 4 Tbsp. plus ½ cup olive oil, divided; 3 Tbsp. chopped fresh oregano, divided; Freshly ground black pepper; 1 3½–4-lb. chicken, cut into quarters; 2 6” pita breads, split; 1½ tsp. za’atar; ½ cup chopped fresh flat-leaf parsley; 3 Tbsp. fresh lemon juice; 4 cups baby lettuce leaves, or 1 head of Bibb lettuce, leaves torn; ½ cup fresh mint leaves; ¼ cup fresh cilantro leaves with tender stems; 6 garlic cloves, crushed

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This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Recipe notes