Loaded Greek Chicken Nachos

It’s been crazy hot here for the last week or two. To quote a friend, “like, July hot.” To which I responded, “like, equator hot.” To which another friend responded, ” like walking on the surface of the sun hot.” And yet, for some totally unexplainable reason, I hadn’t planned some get-them-in-while-you-still-can grill-based meals! While you could definitely make the chicken for this dish any of a number of ways, there really is nothing like that grill flavor, right? And easy homemade pita chips take this up a serious notch, I’m telling you. And besides that, everything else is really chopping, mixing, and layering. A perfect weeknight meal on every level–if you like awesomeness. Here you go.

WHAT YOU NEED
for the pita chips
* 4-8 whole wheat pitas, cut into wedges
* olive oil
* salt
for the toppings
* 2 chicken breasts, grilled and cut into small chunks
* 1 large tomato, cut into smallchunks 
* 1 large cucumber, cut into small chunks
* 1/2 a small red onion, diced
* ~7oz jar sliced kalamata olives
* 4oz crumbled feta cheese
* handful fresh dill, chopped
* handful fresh parsley, chopped
for the yogurt
* 1C Greek yogurt
* juice of 1/2 a lemon
* pinch salt
* 1T fresh dill, chopped

WHAT TO DO
Preheat the oven to 400 degrees Fahrenheit. Lay out the wedges of pita in a single layer on a baking sheet and drizzle lightly with olive oil. Bake 10-12 minutes, until crisp and slightly golden. Allow the pita to cool a bit, then separate each wedge into its halves and lay out on a serving platter. 

While the pita is in the oven, grill and chop the chicken and chop the veggies. Mix together the yogurt, lemon, salt, and dill.

Layer the chicken and all the vegetables on top of the pita chips. Serve topped with a dollop of the yogurt mixture.

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