Greek Chicken Nachos

5 from 4 votes

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These Greek Chicken Nachos could not be any easier to make and are a great party appetizer or main meal. Loaded with rotisserie chicken, a deconstructed Greek salad and lots of cheese! The chips are made with cut up, toasted whole wheat pitas and are fantastic.

Greek Styled Pita Chicken Nachos

The other evening while waiting on a friend for dinner I was reading a Cooking Light magazine at a newsstand. Who needs to read the bombardment of nasty political madness, right? So before putting it down a photo grabbed my eye of these Greek styled pita Chicken Nachos.

Greek Styled Pita Chicken Nachos prep photo

I love to challenge myself and figure out a recipe, and in this case, try of my own version of chicken nachos as I didn’t have the magazine when I was back home to replicate.

Greek Styled Pita Chicken Nachos overhead photo

The visual of the Greek salad of cut tomatoes, cucumbers and olives all dressed looked so appetizing.

I made these chicken nachos two ways with the chicken. One I just used a rotisserie chicken and shredded the breast meat. The other I poached 2 chicken breasts with half a lemon, some fresh oregano and then let it cool and shredded it. I think that version made for a more flavorful chicken piece atop each toasted pita chip myself. For easy, mid-week dinners the rotisserie chicken is my go to so use what appeals to you.

Directions for both are below.

Greek Styled Pita Chicken Nachos

I sprayed olive oil cooking spray over the cut whole wheat pits triangles and dusted them with salt, pepper and ground oregano.

While they toasted in the oven I then made the salad. Sliced kalamata olives, mini grape tomatoes and a long English cucumber diced was tossed with olive oil, red wine vinegar and some salt and pepper. Some fresh cut oregano added a pop of Greek flavor and I was happy.

I layered the toasted pita with chicken, mozzarella and feta cheese and melted it a bit. Then I added the deconstructed Greek salad (no lettuce here) and some more fresh oregano for a lovely meal.

For other feta inspired recipes try my Feta Spinach Stuffed French Bread or my Marinated Feta Cheese with Chiles and Herbs.  Enjoy!

close up of Greek Styled Pita Chicken Nachos

This recipe originally appeared on Kevin Is Cooking May 2017 and has been updated with new photos and video.

These Greek Styled Pita Chicken Nachos are a great party appetizer or main meal. Loaded with rotisserie chicken, a deconstructed Greek salad and lots of cheese!

Greek Chicken Nachos

5 from 4 votes
These Greek Chicken Nachos could not be any easier to make and could be a great party appetizer or main meal. Loaded with rotisserie chicken, a deconstructed Greek salad and lots of cheese! These are made with toasted whole wheat pita chips and are fantastic. Inspired by a Cooking Light article by Callie Nash
Servings: 4
Prep: 15 minutes
Cook: 9 minutes
Total: 24 minutes



  • Preheat oven to 400°F. If poaching your own chicken instead of using rotisserie chicken do that step first as mentioned in Note 3 below.
  • Cut each pita round in half, then cut each pita half into 4 wedges. Divide the 32 pita chips on 2 large baking sheets and spray with cooking spray. Sprinkle kosher salt, black pepper and ground oregano (See Note 1) on top of all. Bake for 5-6 minutes or until browned. Cool 10 minutes.
  • While pita is toasting in oven whisk together olive oil, vinegar, kosher salt, pepper and ground oregano (See Note 2) in a medium bowl. Add the tomatoes, cucumber, and olives, tossing to coat all. Set aside.
  • Arrange pita chips all on one baking sheet so they overlap. Top with shredded chicken, mozzarella, and feta cheese. Bake another 3 minutes or until cheese melts. Top with salad mixture and fresh oregano. Serve immediately.


1. Do this in 2 batches so pita bakes and doesn’t steam. We want these crispy!
2. Either use ground oregano or fresh.
3. In a medium saucepan add chicken and cover with cold water. Add juice of half a lemon and a pinch of ground oregano. Bring to a boil covered. Turn off heat and allow to poach for 20-30 minutes depending on how thick the chicken is. Remove from poaching water and check if no longer pink on inside, then shred.


Calories: 360kcal | Carbohydrates: 20.7g | Protein: 25g | Fat: 20.1g | Saturated Fat: 7.6g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 8.5g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 546mg | Fiber: 3.3g | Sugar: 2.1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizer, Dinner, Lunch, Main
Cuisine: American, Greek, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    I must say that when your post hit the inbox and I read “Greek Chicken Nachos”, I thought Huh?? Intrigued, I clicked in and I’m so glad I did. What a great idea, perfect for a weekend BBQ appy or a decadent meal in front of the telly.

    1. I try to share recipes with a twist whenever I can Ron. So glad you clicked to come check it out. These are super easy to put together and so tasty. 🙂

  2. 5 stars
    These nachos look delicious, Kevin! The combo of veggies, olieves, chicken, and cheese (lots of cheese) is to die for. Besides, I just love deconstructed things:)

  3. 5 stars
    I’ve been craving nachos for about two weeks, but I always feel guilty after eating them. But THESE! They’re just beautiful Greek salad as guilt-free triangle bite size pieces! 😉 Love this, Kevin.

  4. Well this would have to be the prettiest nachos I’ve ever seen. And tasty, I’m sure. We’re in Nicaragua at the moment and I don’t think I’ve seen so many restaurants in one town with menus featuring nachos on them. I swear, everyone does them!

    1. I’ll have to check your site for the latest, hopefully pics of nachos included! 😉

  5. Hi Kevin. I really like your Greek twist here; the salad really takes these over the top. I definitely prefer your poached chicken .

    1. I’m with you on the chicken, but when time is crunched the rotisserie works. Great talking with you this afternoon and catching up. So good to hear your voice. Cheers Dorothy!

  6. First of all I’m with you, I always will grab a cooking magazine to peruse over a “news” (gag) magazine. You may have just decided dinner for me, friend. Ryan won’t eat chicken so I’ll do half and half. Have a great weekend and thanks for sharing this!

  7. I’ll never pass up a good plate (or pan) of nachos, and these look amazing! Pass those bad boys over my direction, please!