Prepare the masa shells.

Then, cover and set aside.

Cook the chicken breasts over medium heat in 1 cup of salted water until no longer pink in the center, about 8 minutes.

Remove the pan from the heat and cool the chicken in the liquid about 10 minutes.

When cool, shred the meat and reserve in a bowl.

In a medium nonstick skillet, heat about 1 tablespoon of oil and cook the onion, stirring, until translucent, about 3 minutes.

Add the diced potatoes and salt.

Cook, stirring, until the potatoes start to brown, about 5 minutes.

Transfer to the bowl with the chicken.

Stir in the salsa.

Set aside.

Wipe out the skillet with paper towels.

Add fresh oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers.

Fry the reserved masa shells, 3 to 4 at a time, turning once until golden on both sides, about 2 minutes on each side.

Drain on paper towels.

Put a portion of the chicken mixture on each sope.

Sprinkle each with cheese and garnish with thinly sliced radish rounds.

Serve at once.