Ingredients

• 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

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Instructions

1. Place all ingredients, except the tomato, into a large plastic bowl with tight-fitting lid and shake vigorously. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve.