Heat oven to 350°F. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake at 350°F. for 7 to 11 minutes or until lightly browned.
Meanwhile, in small bowl, combine all dressing ingredients; blend with wire whisk until smooth and creamy. Place chicken in resealable plastic bag; add 3 tablespoons of the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing. In large bowl, combine remaining salad ingredients; toss. Cover; refrigerate.
Heat grill. When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork tender and juices run clear, turning once.
Cut chicken into strips. Add chicken and remaining refrigerated dressing to salad; toss to coat. Arrange salad on 6 individual plates; sprinkle with tortilla strips.