Description
A vibrant and flavorful Mediterranean twist on classic nachos, featuring tender sumac-spiced chicken, fresh tomato and olive salsa, pickled red onions, creamy feta dressing, and crispy pita chips. This recipe combines the bright, herbaceous flavors of the Mediterranean into a fun and shareable dish perfect for gatherings or a delicious meal.
Ingredients
Salsa
- 3 Roma tomatoes, diced
- 1 large jalapeño, minced
- 1/4 cup pitted kalamata olives, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint leaves
- 1 teaspoon sumac
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon, juiced
- Extra virgin olive oil, for drizzling
Pickled Red Onions
- (Ingredients not specified, prepare as desired or store-bought)
Creamy Feta Dressing
- (Ingredients not specified, prepare as desired or store-bought)
Pita Chips
- (Ingredients not specified, prepare as desired or store-bought)
Chicken
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 3 large garlic cloves, minced
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced into bite-sized pieces
- 1 1/2 teaspoons sumac
- 3/4 teaspoon ground allspice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 lemon
Instructions
- Prepare the salsa: In a medium mixing bowl, combine the diced tomatoes, minced jalapeño, chopped kalamata olives, parsley, mint, and sumac. Season with a generous dash of kosher salt and freshly ground black pepper. Add the juice of one lemon and drizzle generously with extra virgin olive oil. Toss everything together until well combined and set aside to let the flavors meld.
- Prepare the toppings: Make the pickled red onions, creamy feta dressing, and pita chips as desired, either from scratch or using store-bought versions to save time. These toppings add essential acidity, creaminess, and crunch that elevate the dish.
- Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick pan or skillet over medium-high heat until shimmering. Add the sliced yellow onions and cook for about 5 minutes, stirring occasionally, until softened and lightly charred in spots. Add minced garlic and continue cooking for an additional 30 seconds until fragrant. Add the thinly sliced chicken breasts to the pan and season with sumac, ground allspice, kosher salt, and fresh black pepper. Cook the chicken for 5 to 7 minutes, tossing occasionally, until fully cooked and no longer pink. Remove from heat and squeeze the juice of half a lemon over the chicken to brighten the flavor.
- Assemble the chicken nachos: Arrange a layer of pita chips on a large serving platter or tray. Top the chips with the cooked chicken, then spoon over as much of the prepared salsa as preferred. Finish with dollops of pickled red onions and drizzle the creamy feta dressing on top. Serve any leftover salsa and toppings in small bowls alongside the nachos for added helping options.
Notes
- You can use store-bought pickled red onions, creamy feta dressing, and pita chips to streamline preparation.
- Adjust the amount of jalapeño to control the heat level.
- Sumac is a key spice for an authentic Mediterranean flavor and can be found in specialty spice shops or online.
- Serve immediately to ensure pita chips stay crisp and fresh.
- Leftovers can be stored separately in the refrigerator for up to 2 days.
