Chicken Tortilla Salad with Honey-Lime Dressing

• 5 six-inch corn or flour tortillas
• 1/4 cup vegetable oil
• Salt and chili powder (optional) to taste
• 4 hearts of Romaine lettuce or one head of iceberg lettuce, thinly sliced
• 1 cup shredded carrot
• 1 ripe avocado, cut into wedges
• Approximately 2 cups pulled cooked chicken

For the honey-lime dressing:

• 1/2 cup lime juice
• 1 tsp. Dijon mustard
• 3/4 cup honey
• 2 Tbs. finely chopped fresh cilantro
• 2 garlic cloves, minced
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1 cup olive oil