Steam potatoes and carrots until almost tender (steamer rack set over simmering water), about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes. Transfer vegetables to large bowl and cool to room temperature.
Mix hoisin and honey in a small bowl. Brush roasted chicken with honey- hoisin mixture.
Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper.
Nutritional Information per serving (Serving size: recipe divided into 4 servings) Calories 326, Fat 9.75g, Saturated Fat 1.69g, Sugar 6.29g, Fiber 3.33g, Protein 26g, Cholesterol 60mg, Carbohydrates 34.75g
WW POINTS per serving: Smart Points 9, Points Plus 8, Old Points Program: 8