Make the dressing:
Preheat oven to 400 F.
Break the dried pepper into a few pieces, discarding the stem and most of the seeds. Roast the pepper for about 10 minutes.
Remove pepper from the oven and put it into a bowl with the vinegar, garlic, oregano, lime juice, and honey. Season with salt and pepper. Allow to soak for an hour.
Put the mixture into a blender or food processor and blend until smooth. Slowly drizzle the oil into the blender to form the dressing. Store in the fridge until ready to use.
Make the salad:
Preheat broiler on high.
Put the squash on a pan and toss with a teaspoon of olive oil. Broil on high for about 10 minutes to lightly char.
Put the lettuce into a large shallow bowl. Top with the squash, beans, chicken, avocado, tomato, cilantro, and scallions.
Drizzle on dressing to your taste,(1/4 cup or so) and reserve the rest for future use.