Mexican Chicken Salad

1 ripe avocado
3 Tbsp lime juice
1 tsp olive oil
1/4 tsp salt
1 tsp cumin
2 cups cooked, cubed chicken thigh meat
3 scallions, chopped
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed in hot water to thaw, drain well
4 cups lettuce
cherry or grape tomatoes

Cut avocado into small pieces and mix in bowl with the lime juice until coated. Stir in olive oil, salt and cumin. Add chicken, scallions, black beans and corn. Stir to mix.
Place 1 cup lettuce on plate, top with 1/4 of the avocado chicken mixture. Decorate with tomatoes.

Makes 4 large servings.