Spice up your salad with fiery tandoori chicken and cooling cucumber yogurt sauce.
Preheat oven to 375 degrees. In a medium bowl, combine the hot sauce and tandoori spice mix. In a medium bowl, combine the chicken, half of the hot sauce/tandoori spice mixture, and season with salt. Transfer the chicken to a nonstick sheet tray and roast until cooked through, about 20 minutes. Remove from the oven, let cool, then toss with the remaining hot sauce/tandoori spice mixture. Set aside.
Toss the romaine with the chicken pita chips, feta, cucumber, and onion slices. Add the dressing and toss again.
Combine all of the ingredients together in the work bowl of a food processor. Pulse until to desired consistency — totally smooth versus slightly chunky with cucumber.