LEMON TURMERIC CHICKEN SALAD

Best served in a pita pocket

Photograph by Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

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Inspired by the halal chicken and rice carts dotted all over New York City, the dressing for this chicken salad is basically white sauce.

Afghan murgh kebab (chicken kebab) and white sauce is a classic combination—the tangy, earthy sauce complements the turmeric-stained grilled chicken. Here, the two inspire a creamy, lemony chicken salad. Traditionally, Afghan white sauce is made with mayonnaise, milk, dried dill, vinegar and often MSG. A bit of Greek yogurt balances the richness of the mayo while maintaining a texture sturdy enough for a pita pocket. Fresh dill, sugar, salt and vinegar pay homage to the original seasonings, while the lemon zest, turmeric and garlic draw from the traditional murgh kebab marinade.

You can find the recipe here.