Marinated Chicken Strips and Vegetables

From Southern Living Hall of Fame.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

• Honey-Mustard Dressing

• 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

Directions

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.