Chicken Taco Salad

Name: Chicken Taco Salad
Ingredients: 2 8-inch flour tortillas, quartered and sliced into strips; 2 tablespoons vegetable oil; 1 1/4 teaspoons grated lime zest, plus the juice of 2 limes; Kosher salt and freshly ground pepper; 1 15-ounce can black beans, drained and rinsed; 1 cup frozen fire-roasted corn, thawed; 2 tomatoes, chopped; 1 tablespoon chopped pickled jalapenos, plus 2 tablespoons brine; 1/2 head iceberg lettuce, shredded (about 8 cups); 2 cups shredded rotisserie chicken (skin removed; about 10 ounces); 1 small avocado, chopped; 1 cup grated sharp cheddar cheese (about 4 ounces)