-
1
Preheat the oven to 425 degrees F and place a rack on the second-to-top position.
-
2
Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side.
-
3
Set aside.
-
4
Whisk together 1 tablespoon of the olive oil, the honey and half of the lemon juice and zest in a mixing bowl.
-
5
Cut the cucumber in half and dice one half into 1/4-inch pieces.
-
6
Add the cucumber to the bowl with the vinaigrette along with the grape tomatoes.
-
7
Toss to combine and season with salt and pepper.
-
8
Cover with plastic wrap and refrigerate.
-
9
Grate the other half of the cucumber on a box grater over a mixing bowl.
-
10
Wrap the grated cucumber in a kitchen towel and squeeze out any excess liquid over the bowl.
-
11
Reserve the liquid.
-
12
Place the grated cucumber into another bowl and add the remaining lemon zest and juice, the remaining 1 tablespoon extra-virgin olive oil, the yogurt, dill and parsley.
-
13
Stir to combine and season with salt and pepper.
-
14
Cover with plastic wrap and refrigerate.
-
15
Add the hummus to the bowl with the reserved cucumber liquid and whisk to combine.
-
16
The hummus should be thin enough to drizzle; if not, add 1 tablespoon water at a time until you reach the proper consistency.
-
17
Spread the pita chips onto the prepared baking sheet in a single layer, allowing some overlap.
-
18
Scatter the kasseri cheese evenly on top and bake until the cheese is melted and the pita chips are warmed through, 2 to 3 minutes.
-
19
To serve, scatter the shredded chicken evenly all over the pita chips.
-
20
Drizzle with the hummus and top with the marinated cucumbers and tomatoes using a slotted spoon.
-
21
Garnish with dollops of the cucumber yogurt sauce and kalamata olives.
