Marinated Chicken Strips And Vegetables

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup light soy sauce
• 2/3 cup honey
• 1/3 cup dry sherry
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 1/2 lbs fresh asparagus spears
• 6 boneless skinless chicken breast halves, cut into 1/4-inch strips
• 1/4 cup stone ground mustard
• 2 tablespoons sesame seeds, toasted
• 3 medium tomatoes, cut into wedges
• 8 cups mixed salad greens
• 1 (8 ounce) container light sour cream
• 1/4 cup light mayonnaise
• 1/2 cup honey
• 2 tablespoons stone ground mustard
• 2 tablespoons dijon mustard
• 2 tablespoons lemon juice

Recipe

• 1 to make dressing: stir all dressing ingredients together until well blended; cover and chill up to 3 days.
• 2 to make salad: stir together the first 5 ingredients in a bowl; set aside 1/2 cup for later use.
• 3 pour remaining mixture evenly into 2 heavy-duty zip-lock plastic bags.
• 4 snap off the tough ends of asparagus; put asparagus spears in 1 bag; add chicken to other bag; seal bags and chill at least 2 hours.
• 5 drain chicken and asparagus; throwing out used marinade.
• 6 put chicken on a lightly greased roasting pan.
• 7 put asparagus in a lightly greased 13x9 inch baking pan.
• 8 stir together the reserved soy sauce mixture, mustard, and sesame seeds; pour 1/2 cup mixture over chicken and remaining 1/4 cup mixture over asparagus.
• 9 bake chicken at 425 degrees for 5 minutes; place asparagus in oven and bake asparagus and chicken for 10 minutes or until chicken is done.
• 10 cool, if desired.
• 11 arrange chicken, asparagus, and tomato over salad greens.
• 12 drizzle with honey-mustard dressing.