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In the bowl of a food processor, combine pico de gallo ingredients (tomato, onion, cilantro, garlic, lime juice, salt, whole jalapeño peppers and ground black pepper) and pulse until the salsa is mostly smooth, but still slightly chunky, about six pulses. Transfer to a bowl, cover with plastic wrap, and set aside until you're ready to serve the nachos.
In a serving bowl, pour out sour cream, cover with plastic and chill in refrigerator.
In a microwave-friendly bowl, heat refried beans for two minutes (make sure to cover with wax paper!) and transfer to a serving bowl when complete and let stand.
Pre-heat oven to 400 degrees and turn stove top burner on to medium heat.
Coat the bottom of a large frying pan with PAM® and cook chicken on high heat for five minutes each side. Once both sides have cooked, cut the thickest portion of the chicken to determine if it's done. Once fully cooked, transfer to a cutting board. Chop chicken into smaller, "nacho-friendly" sizes.
Spray PAM® on a large baking sheet and spread the Tostitos® Natural Tortilla Chips evenly across the entire baking sheet. Evenly lay all the shredded cheese and all chopped chicken over the chips. Then top with 1/2 cup chopped olives and 1/2 cup sliced jalapeño peppers. Bake for five minutes, or until cheese starts to crisp and begins to melt. Make sure to pull the baking sheet out immediately when at this stage, as burnt cheese tastes absolutely horrible!
Transfer nachos to a large serving platter. Add the fresh pico de gallo, the sour cream and the refried beans.
Caloric and nutrition values obtained from nutritiondata.com and bsnonline.net.