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3 (6-in.) whole-wheat pitas
Cooking spray
2 1/2 T extra-virgin olive oil, divided
2 T red wine vinegar
1/4 t black pepper
4 c shredded romaine lettuce
1 c grape tomatoes, halved lengthwise
1 c chopped English cucumber
10 pitted kalamata olives, halved lengthwise
8 oz skinless, boneless rotisserie chicken breast, shredded (2 c)
3 oz part-skim mozzarella cheese, shredded (3/4 c)
2 oz feta cheese, crumbled (1/2 c)
2 T coarsely chopped fresh oregano
1. Preheat oven to 400°F.
2. 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.
3. Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.
4. Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta.
5. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano.
(Cook's note: This is a great switch from traditional nachos if you like Greek salad like I do. My husband, Dale, is not a fan of tomatoes, cucumbers or olives. He'll eat a Greek salad, as well as some of the tomatoes and cucumbers, but definitely passes on any type of olive. I am a fan of shortcuts. I will go to our nearby pizza place (Carmine's) since it's 1/2 a mile away. They make a GREAT Greek salad, so I'll get the small side salad to go, with dressing on the side. This is a quick meal or appetizer since it eliminates making the dressing, etc., by picking it all up. I will add more tomatoes, cucumbers & olives, since it's not enough for me & then just add & toss all the salad with the dressing as the last step ! I'll pick up a side Caesar salad to go for him and he'd probably really like it if I just made Caesar nachos!)
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