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.