Marinated Chicken Strips and Vegetables

"From Southern Living Hall of Fame."
 
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Ready In:
55mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • To make dressing: stir all dressing ingredients together until well blended; cover and chill up to 3 days.
  • To make salad: Stir together the first 5 ingredients in a bowl; set aside 1/2 cup for later use.
  • Pour remaining mixture evenly into 2 heavy-duty zip-lock plastic bags.
  • 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.
  • Drain chicken and asparagus; throwing out used marinade.
  • Put chicken on a lightly greased roasting pan.
  • Put asparagus in a lightly greased 13x9 inch baking pan.
  • 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.
  • 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.
  • Cool, if desired.
  • Arrange chicken, asparagus, and tomato over salad greens.
  • Drizzle with honey-mustard dressing.

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