Greek Chicken Nachos
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5
8 reviews
Excellent
Greek Chicken Nachos
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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.
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Ingredients
- 4 whole wheat pita bread 6-inch
- 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 oregano or 1 tsp fresh, ground
- 1 cup grape tomatoes , halved lengthwise
- 1 cup cucumber English, diced
- 10 kalamata olives halved lengthwise, pitted
- 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 oregano leaves only, fresh
Instructions
- 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.
Notes
- Do this in 2 batches so pita bakes and doesn’t steam. We want these crispy!
- Either use ground oregano or fresh.
- 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.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
20.7g
(7%)
Protein
25g
(50%)
Fat
20.1g
(31%)
Saturated Fat
7.6g
(38%)
Polyunsaturated Fat
2.6g
(15%)
Monounsaturated Fat
8.5g
(43%)
Trans Fat
0.1g
(5%)
Cholesterol
76mg
(25%)
Sodium
546mg
(23%)
Fiber
3.3g
(13%)
Sugar
2.1g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 20.7g | 7% |
| Protein | 25g | 50% |
| Fat | 20.1g | 31% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 8.5g | 43% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 546mg | 23% |
| Fiber | 3.3g | 13% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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