Ingredients

The following ingredients have 4 Servings
  • 4 (6-in.) whole wheat pitas
  • 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 ground oregano (, or 1 tsp fresh)
  • 1 cup grape tomatoes (, halved lengthwise)
  • 1 cup diced English cucumber
  • 10 pitted kalamata olives (, halved lengthwise)
  • 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 fresh oregano (, leaves only)

Instruction

  • 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.