1 c. broccoli flowerets
1 c. cauliflowerets
1/2 c. diagonally sliced carrots
1/2 c. cherry tomatoes, cut in half
1 c. chunk white chicken
3/4 c. salad oil
1/3 c. wine vinegar
2 tbsp. honey
1/4 tsp. pepper

Submerge broccoli, cauliflower and carrots in boiling water. Bring back to boil and reduce heat to low; cover and simmer about 3 minutes. Drain. In a baking dish combine cooked vegetables, tomatoes and chicken. In a small bowl, combine remaining ingredients; pour marinade over vegetable mixture, then stir to coat well. Refrigerate, covered, 6 hours or more, tossing occasionally. Makes 3 cups.