Marinated Chicken Strips and Vegetables

¾ cup soy sauce
2/3 cup honey
1/3 cup pineapple juice
½ tsp garlic powder
¼ tsp ground ginger
1 ½ lbs fresh asparagus spears
6 (6-oz) skinned and boned chicken breasts, cut into 1/4-inch strips
¼ cup stone-ground mustard
2 T sesame seeds, toasted
3 medium tomatoes, cut into wedges
8 cups mixed salad greens
Honey-Mustard Dressing

Stir together first 5 ingredients; set ½ cup mixture aside.
Pour remaining soy sauce mixture evenly into 2 zip-top freezer bags.  Snap off tough ends of asparagus, and place asparagus spears in 1 bag.  Add chicken to remaining bag.  Seal and chill at least 2 hours.
Drain chicken and asparagus, discarding marinade.  Place chicken on a lightly greased roasting pan.  Place asparagus in a lightly greased 13x9 inch pan.
Stir together reserved ½ cup soy sauce mixture, mustard, and sesame seeds.  Pour ½ cup mixture over chicken and remaining ¼ cup over asparagus.
Bake chicken at 425° for 5 minutes.  Place asparagus in oven, and bake chicken and asparagus 10 minutes or until chicken is done.  Cool, if desired.  Place separately in zip-top freezer bags, and chill 8 hours, if desired.
Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing.  Yield:  6 servings.

        Honey-Mustard Dressing

1 (8-oz) container sour cream
¼ cup mayonnaise
½ cup honey
2 T stone-ground mustard
2 T Dijon mustard
2 T lemon juice

Stir together all ingredients; cover and chill up to 3 days.  Yield:  2 cups.