Instructions

1. Rub the chicken with the paprika and half of the oil, season to taste, then grill or griddle until properly cooked through. Set aside to cool, then cut into chunks. If you're using leftover chicken meat, shred it into bite sized pieces and set aside.
2. Brush the corn with the remaining oil and grill or griddle until tender and lightly charred, turning every minute or so. Let it cool, then cut the kernels off the cob by using a sharp knife (stand it firmly on a chopping board and run the knife downwards). Put the kernels into a large mixing bowl.
3. Rinse and drain the beans.
4. Cut the cucumber in half (lengthwise), discard the soft flesh, then roughly chop.
5. Chop the tomatoes, onion and coriander.
6. Add the beans, tomatoes, coriander, onion, cucumber to the mixing bowl- toss well.
7. Whisk the dressing in a small bowl. Drizzle over the salad and toss gently to combine. Taste and season to your liking.
8. Now peel the avocado then roughly chop the flesh. Add these to the salad together with the chicken.
9. Let the flavours infuse for about 15 minutes, if you can. Then taste again and adjust the seasoning and heat (add some chopped fresh chilli or more dried chilli flakes if you want it really spicy!)
10. Lay the lettuce leaves in a large serving dish and spoon over the salad. Drizzle some lime juice over and serve.