Marinated Chicken and Vegetable Salad

• YIELD

  3 servings

INGREDIENTS

• 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

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.

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