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