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.
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.
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.
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.
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.
This recipe originally appeared on Kevin Is Cooking May 2017 and has been updated with new photos and video.
Greek Chicken Nachos
- 4 (6-in.) whole wheat pitas
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp salt , divided
- 1/4 tsp black pepper , divided
- 1/4 tsp ground oregano , or 1 tsp fresh
- 1 cup grape tomatoes , halved lengthwise
- 1 cup diced English cucumber
- 10 pitted kalamata olives , halved lengthwise
- 2 skinless , boneless rotisserie chicken breast, shredded (about 2 cups) or poached (See Note 3)
- 1 cup mozzarella cheese , shredded
- 1/2 cup feta cheese , crumbled
- 2 tbsp fresh oregano , leaves only
- 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.
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.