Chicken Chalupas With Tomato Salsa Cruda

  
 
Ingredients:

8 DIEGO'S White Corn Tortillas, toasted crisp in the oven, preparing with the same method as making the chips water crisp corn tortilla chips

1 cup Tomato Salsa Cruda, recipe follows below
2 whole chicken fillets
*1 large yellow summer squash, peeled, any seeds removed, a "Chayote" is used in U S and Mexico
1 teaspoon course salt
1/2 teaspoon fresh ground black pepper
1 head cos lettuce, cut in thin strips
1/2 cup feta cheese
4 tablespoon sour cream
1/2 bunch fresh coriander leaves, chopped

Tomato Salsa Cruda:

4 Italian Roma tomatoes,cored and chopped
1 to 2 Jalapeno chillies, seeded and chopped (according to your taste) wash hads after handeling
1/2 small onion, chopped
Juice of 1 lime
1 teaspoon course salt
1/2 teaspoon freshly ground black pepper
 
Preparation:

Preheat oven 230c Prepare the Tomato Salsa Cruda. Season the chicken and squash with salt and pepper, place them in a baking dish, and roast for 30 - 35 minutes. Cool and tear into small strips. Cut the squash into bite size chunks. Toss the chicken and squash with the Salsa 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 squash mixture on the lettuce, garnish with the feta cheese, sour cream and coriander. * potato can be substituted.

Salsa:
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. Makes approx. 1 cup.