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1
In a large frying pan, heat 1 tablespoon of the oil over moderate heat.
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2
Add the tortilla strips and cook, stirring occasionally, until brown and crisp, 3 to 4 minutes.
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3
Remove the strips from the pan; drain on paper towels.
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4
Toss the hot tortilla strips with 1/4 teaspoon of the salt.
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5
In the same pan, heat 2 tablespoons of the oil over moderate heat.
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6
Season the chicken breasts with 1/4 teaspoon of the salt, the black pepper, and the cumin and add to the pan.
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7
Cook until brown, about 5 minutes.
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8
Turn and cook until almost done, about 3 minutes more.
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9
Cover the pan, remove from the heat, and let steam for 5 minutes.
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10
Remove the chicken from the pan.
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11
When the chicken breasts are cool enough to handle, cut them into 1/4-inch-thick slices.
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12
Meanwhile, in a large glass or stainless-steel bowl, whisk together the lime juice, cayenne, soy sauce, and 1/4 teaspoon of the salt.
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13
Add the remaining 5 tablespoons of oil slowly, whisking.
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14
Set aside 2 tablespoons of the vinaigrette.
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15
Put the lettuce, the tomatoes, and the remaining 1/4 teaspoon salt into the bowl with the vinaigrette and toss.
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16
Put the salad on plates.
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17
Top with the chicken.
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18
Drizzle the reserved vinaigrette over the chicken and sprinkle the tortilla strips over all.
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19
Serve with the lime wedges.
