Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken Chalupas

  • Level: Easy
  • Yield: 4 servings
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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


  1. Preheat the oven to 400 degrees.
  2. Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
  3. To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.

Tomato Salsa Cruda:

  1. In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day. 
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