Chicken Chalupas

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1 cup Tomato Salsa Cruda, recipe follows

4 chicken breast halves, bone in

1 chayote, peeled, cut in half, and center seed removed

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

8 corn tortillas, toasted crisp in the oven

1 head Romaine lettuce, cut in thin strips

2 ounces crumbled Cotija cheese

4 tablespoons nonfat sour cream

1/2 bunch cilantro leaves, chopped

Tomato Salsa Cruda:

4 Italian Roma tomatoes, cored and chopped

1 to 2 serrano chilies, chopped

1/4 small onion, chopped

Juice of 1 lime

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper