For the pita, preheat oven to 375°F.
Arrange pita on a parchment-lined baking sheet, spray with EVOO and season with za’atar or mixed spices and salt. Bake until browned and crispy.
Rachael Ray 11″ x 17″ Baking Sheet
Rachael Ray 11″ x 17″ Baking Sheet
For the dressing, whisk up tahini, water, yogurt, garlic, juice of 1 lemon and EVOO. Season dressing with salt and pepper and stir in herbs. Adjust salt and pepper and add hot sauce (if using).
For the salad, in a large salad bowl, combine lettuce, tomatoes, cucumbers, red onions and radishes with the toasted seasoned pita and toss with dressing to coat. Top with sliced chicken (if using).