1 head lettuce, ripped into bite sized pieces
1-2 carrots, shredded
1 bunch radish, quartered
1/2 lb. raw chicken, boneless, skinless

Red, green or Romaine.

Toss vegetables and refrigerate. Saute chicken and cut into small pieces. Toss over greens. Toss with vinaigrette.

VINAIGRETTE:

1/4 tbsp. olive oil
1-3 tbsp. wine vinegar
1-2 tsp. Dijon mustard
1 garlic clove, pressed