Southwestern Chicken Salad

I came across this recipe in a magazine a couple of years ago. I love how simple it is to make.

1/2 tsp or more ground cumin
Salt, to taste
3 cups chopped rotisserie chicken
2 limes, quartered
1 head of Romaine lettuce, shredded (you can use any type of lettuce)
1 (15.5 oz) can black beans, rinsed
1 cups grape tomatoes, halved
3/4 cups chopped cilantro
1 1/2 cups shredded cheddar cheese
2 avocados, thinly sliced

Heat chicken in a skillet on medium to low heat. Combine the cumin with ½ tsp salt and sprinkle over chicken. Add juice from two lime wedges. Heat until cooked through, about five minutes.
In a large bowl add lettuce. Season with the remaining salt and lime wedges. Toss to combine. Add chicken, beans, tomatoes, cilantro, cheese and avocado.