Into a large salad bowl, add romaine lettuce, cooked chicken (I used meat from a rotisserie chicken) diced tomato, roughly chopped pickled turnip and chopped dill pickles.
Place a pan over medium heat. Add in olive oil. Once heated, toss in your torn pita. Fry until golden brown, 3-4 minutes. Remove them from the pan and place on a paper towel lined plate or tray. Season your pita while they’re still hot and oily with kosher salt, garlic powder and if you have it, a little bit of sumac.
Into a blender, add garlic cloves, light mayo, garlic powder, lemon juice and just about ¼ cup of water, just to help thin it out a little bit. Blitz it until super smooth and keep it stored in the fridge for up to a week.
Add your crispy pitas, drizzle over your dressing and toss well!
