Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Tomato Salsa Cruda - seeNote

  2. 4 Chicken breast halves, bone in

  3. 1 Chayote - peeled, halved, And center seed removed

  4. 1 teaspoon 5ml Sea salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 8 Corn tortillas - toasted crisp

  7. 1 Romaine lettuce - cut thin strips

  8. 2 oz 56g Cotija cheese - crumbled

  9. 4 tablespoons 60ml Nonfat sour cream

  10. 1/2 Cilantro leaves - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Tomato Salsa Cruda" recipe which is included in this collection. Preheat the oven to 400 degrees. 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. 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. This recipe yields 4 servings.


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