Chicken Chalupas Recipe

Name: Chicken Chalupas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Tomato Salsa Cruda; 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; 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

Servings: persons

1 cup Tomato Salsa Cruda
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
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.
3
Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes.
4
Cool and remove the skin and bones from the chicken and tear into small strips.
5
Cut the chayote into bitesize chunks.
6
Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
7
To assemble the chalupas, place two crisp tortillas on each plate, overlapping them.
8
Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce.
9
Garnish with the Cotija cheese, sour cream, and cilantro.
10
In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper.
11
Mix well.
12
Store in a covered container, in the refrigerator, no more than 1 day.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Tomato Salsa Cruda, 4 chicken breast halves, bone in, 1 chayote, peeled, cut in half, and center seed removed, 1 teaspoon sea salt, and more.

Yes, Chicken Chalupas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chalupas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions