Chicken Taco Salad

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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)