Marinated Chicken and Vegetable Salad

• 1 cup broccoli florets

• 2 cups cauliflower florets

• 1/2 cup carrots, diagonally sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 tsp. pepper

• 1 cup white chicken chunks

• 3/4 cup salad oil

• 1/3 cup wine vinegar

• 2 tbsp. honey

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.