Heat 3 tablespoons oil in a skillet over medium. When oil is shimmering, add tortilla strips, and cook, stirring often, until strips are golden and crisp, 4 to 5 minutes. Drain on paper towels, and let cool 5 minutes.
Combine romaine, chicken, honeydew, queso fresco, and pepitas in a large bowl.
Whisk together lime juice, Fresno chile, pepper, salt, and remaining 1/4 cup oil in a small bowl. Drizzle over salad; toss to combine. Top with crispy tortilla strips.
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