Marinated Chicken and Vegetable Salad

YIELD: 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.