Chicken Salad - cooking recipe

Ingredients

1 1/2 c. broccoli flowerets
1/2 c. cauliflowerets
1/2 c. coin sliced carrots
1/2 c. cherry tomatoes
1 (5 oz.) can chunk chicken
2/3 c. vegetable oil
1/3 c. wine vinegar
2 tsp. honey
1 tsp. salt
1/4 tsp. pepper

Preparation

In a 2-quart saucepan in boiling water, cook broccoli, cauliflowerets and carrots 3 minutes; drain.
In shallow baking dish, arrange cooked vegetables, tomatoes and chicken.
In cup, combine remaining ingredients.
Pour over vegetables and chicken. Cover; refrigerate until serving time, at least 4 hours, stirring occasionally.
Makes 3 cups.