Avocados with Strawberry Salsa & Crispy Tortilla Strips

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 ½-inch-thick strips and in a heavy skillet heat ½ 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 ½ cup strawberry salsa over each fan and mound crispy tortilla strips alongside.