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.