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Chicken Tossed Salad

Yield: Serves 4. Each serving: 2 cups.



6 cups shredded romaine lettuce
1 ripe tomato, cored and sliced
1/2 cucumber, sliced
2 tablespoons olive oil
4 tablespoons cider vinegar
1 cup cooked chicken breast, cut in small strips

Place the lettuce and fresh vegetables in a large salad bowl. Place the chicken on a serving platter. Serve items family style with oil and vinegar on the side.

If you are making this salad ahead of time, refrigerate the chicken and salad covered in separate bowls.