Greek chicken nachos

Ingredients

• 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

Instructions

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.

Enjoy!