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.
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.