Street-Style Chicken Empanadas with Fresh Tomato Salsa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden baked empanadas filled with seasoned shredded chicken, served with a bright, zesty fresh tomato salsa inspired by Camden street food flavors. This Latin American-inspired chicken recipe, ready in about 50 minutes, pairs empanada dough discs, cooked chicken breast, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 (5-inch) empanada dough discs
• 2 cups shredded cooked chicken breast
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, diced tomatoes
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant.
2. Step 2: Add 2 cups shredded cooked chicken, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring, for 4 minutes until heated through and spices are fragrant. Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice.
3. Step 3: Place each empanada dough disc on a clean surface. Spoon about 3 tbsp of the chicken filling into the center of each disc. Fold dough over and press edges to seal, crimping with a fork.
4. Step 4: Place empanadas on a baking sheet lined with parchment paper. Bake for 20-22 minutes until golden brown and crisp.
5. Step 5: While empanadas bake, combine 2 diced medium tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño, 2 tbsp chopped fresh parsley, and 1 tbsp lime juice in a bowl. Season with salt to taste.
6. Step 6: Serve the warm empanadas with the fresh tomato salsa on the side for dipping.