Sautéed-Chicken Salad With Soy Lime Vinaigrette

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8 tablespoons cooking oil

4 6-inch corn tortillas, halved and cut crosswise into thin strips

1 teaspoon salt

1 pound boneless, skinless chicken breasts (about 3)

1/4 teaspoon fresh-ground black pepper

1/2 teaspoon ground cumin

2 tablespoons lime juice (from about 1 lime)

1/8 teaspoon cayenne

1 1/2 teaspoons soy sauce

1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)

1 1/2 cups quartered cherry tomatoes (about 1/2 pound)

1 lime, cut into wedges (optional)

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