Directions
Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
In a bowl stir together chili and remaining salsa ingredients.
Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half.
Cut stacks crosswise into 1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking.
Working in two batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain.
Sprinkle fried tortilla strips with salt to taste.
Halve the avocado, removing the pit, and peel.
Slice each half lengthwise into 6 wedges.
Slice chicken into 6 wedges and fan ,with the avocado, onto 2 plates.
Spoon about 1/2 cup strawberry salsa over each fan and mound crispy tortilla strips alongside.
