Barkman Honey

Marinated Chicken and Vegetable Salad


    3 servings


  • 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.


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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