Greek Chicken Nachos

Ingredients

Meat
- 8 oz Rotisserie chicken breast, skinless boneless

Produce
- 1 cup English cucumber
- 1 cup Grape tomatoes
- 2 tbsp Oregano, fresh
- 4 cups Romaine lettuce

Condiments
- 10 Kalamata olives, pitted

Baking & Spices
- 1/4 tsp Black pepper

Oils & Vinegars
- 1 Cooking spray
- 2 1/2 tbsp Olive oil, Extra Virgin
- 2 tbsp Red wine vinegar

Bread & Baked Goods
- 3 (6-in. whole-wheat pitas, whole-wheat

Dairy
- 2 oz Feta cheese
- 3 oz Mozzarella cheese, part skim

Time
Total: 33M

Found on cookinglight.com

Description

Dinner doesn’t get much easier, or more fun, than sheet pan nachos. The pan does double duty: Toast the chips first, then pile high with toppings and return to the oven to melt the cheese and heat everything through. Here the Mexican classic takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta. Rotisserie chicken breast makes this meal even easier, though this dish is a great use for any leftover cooked chicken. Bring the whole pan to the table and cut into servings, like you would a square pizza.

Directions

Preheat oven to 400°F. Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400 for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes. Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat. Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano.