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for strawberry salsa: 1 fresh serrano or jalapeno chili

1 cup finely chopped strawberries

1 cup finely chopped white onion

2 tablespoons finely chopped fresh coriander

1/2 teaspoon fresh lime juice

1/4 teaspoon salt

1/2 teaspoon sugar if desired

three 5-inch corn tortillas vegetable oil for frying 1 firm-ripe avocado

two 8 ounce grilled chicken breasts

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.