Marinated Chicken and Vegetable Salad

Directions:

In 2-quart saucepan over medium heat, boil broccoli, cauliflower and carrots in 1″ of boiling water.

Reduce heat to low; cover and simmer about 3 minutes.

Drain.

In a 10″ x 6″ baking dish, combine cooked vegetables, tomatoes and chicken.

In a small bowl, combine remaining ingredients for a marinade; pour marinade over vegetable mixture, then stir to coat well.

Refrigerate, covered, 6 hours or more, tossing occasionally.