Submitted by Jane Metler on 2009-07-25
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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