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. |
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