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Low in fat and high in protein, chicken is packed with essential nutrients


  • Cooking spray
  • 2 tbsp red wine vinegar
  • 2 1/2 tbsp extra-virgin olive oil, divided
  • 1/4 tsp black pepper
  • 1 cup grape tomatoes, halved lengthwise
  • 1 cup cucumber, chopped
  • 10 black olives, chopped
  • 4 cups shredded lettuce
  • Whole-wheat pitas or pita chips
  • 8 ounces cooked chicken breast, shredded (about 2 cups)
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 tbsp coarsely chopped fresh oregano


To make pita chips:

  1. Split pitas into two rounds.
  2. Coat cut sides of pitas with cooking spray.
  3. Cut each pita half into 8 wedges.
  4. Arrange half of wedges, cut side up, on a baking sheet lined with foil.
  5. Bake at 400 for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges.
  6. Cool 10 minutes.

Finishing touches:

  1. Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk.
  2. Add lettuce, tomatoes, cucumber, and olives; toss to coat.
  3. 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.



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