Recipe courtesy of George Stella

Christian's Kitchen Sink Salad

This is a great way to use whatever you have leftover in your refrigerator to make a healthy meal!
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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 servings
  • Nutrition Info
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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. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve.