4 ounces cooked chicken breast, cut into strips (about 1/4 cup) |
4 cups shredded iceberg lettuce |
1/4 cup shredded cheddar |
1/4 cup roasted red pepper strips |
1/4 cup sliced cucumber |
1/2 cup small broccoli florets |
1/2 cup half-moon-sliced yellow squash |
1 tablespoon hazelnut oil (substitute olive, vegetable, or canola oil) |
1 tablespoon red wine vinegar |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 plum tomato, cored and quartered |