Heat oil in a large heavy-bottomed
skillet over medium-high heat until
shimmering, about 350° to 375° on a
deep-fry thermometer. Fry tortilla strips
in 3 batches until golden-brown, 1 to 2
minutes each, gently moving around in
oil with a slotted spoon. Remove with
spoon to a paper-towel-lined plate.
Season strips with 1/4 tsp of the salt.
Carefully discard all but 1 tbsp of the
oil. Add eggs and cook over medium
heat until scrambled, about 2 minutes.
Season with remaining 1/8 tsp salt.
Meanwhile, heat chicken and salsa
verde in a medium pan.
Arrange tortilla strips on a large platter.
Spoon chicken mixture on top, then
scatter eggs on the chicken. Garnish with
shredded queso fresco, sliced scallions
and chopped cilantro, if desired.