diced yellow squash
small romaine heart, sliced thin
black beans (optional)
cooked sliced chicken
of an avocado, diced
cherry tomatoes, quartered (optional)
small dried chipotle pepper (optional)
red wine vinegar
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.