For the dressing: Mix 1/3/ cup olive oil, 1/4 cup red wine vinegar, and 3 cloves garlic.
For the salad: In a bowl, mix chopped grilled chicken, a can of rinsed and drained black beans, 1 chopped red bell pepper, 2 seeded chopped tomatoes, 1/4 cup chopped cilantro, 1 small chopped red onion.
Pour the dressing over the salad and let it marinate in the fridge for a couple hours.
Meanwhile, take 6 corn tortillas and cut them in strips, and fry in corn oil. Drain on paper towels and sprinkle with kosher salt.

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