1 c. cold poached chicken, cubed
1/4 c. canned corn kernels, drained
1/4 tsp. chili powder
1/4 c. bottle Vineigrette dressing

In a bowl combine the first 2 ingredients. Add chili powder to dressing; shake and sprinkle the 2 ingredients over the salad. Toss until coated with dressing. Chill. Cut avocados in half. Separate and remove the seeds. Spoon salad into avocado shells and place on a bed of lettuce leaves. Makes 1 serving.