Christian's Kitchen Sink Salad

• 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

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

chicken, shredded iceberg lettuce, cheddar, cucumber, broccoli florets, halfmoonsliced yellow squash, hazelnut oil, red wine vinegar, salt, fresh ground black pepper, tomato

Taken from www.foodnetwork.com/recipes/christians-kitchen-sink-salad-recipe.html (may not work)