6-inch corn tortillas, cut into 1/2-inch strips
small head romaine lettuce, torn
shredded rotisserie chicken
- Heat the oil in a large skillet over medium-high heat. Fry the tortilla strips until crisp, 3 to 4 minutes; drain and season with ½ teaspoon salt.
- In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.