1990 Marinated Chicken Strips and Vegetables

Ingredients

• 1.5 pounds asparagus fresh
• 6  chicken breast halves cut into 1/4-inch strips
• 0.3 cup sherry dry
• 0.5 teaspoon garlic powder 
• 0.3 teaspoon ground ginger 
• 0.7 cup honey 
• 6 servings dijon honey mustard 
• 8 cups the salad mixed
• 2 tablespoons sesame seed toasted
• 0.8 cup soya sauce 
• 0.3 cup dijon mustard stone-ground
• 3 medium tomatoes cut into wedges

Equipment

• frying pan
• oven
• roasting pan
• ziploc bags

Directions

1. Stir together first 5 ingredients; set 1/2 cup mixture aside.
2. Pour remaining soy sauce mixture evenly into 2 heavy-duty zip-top plastic bags. Snap off tough ends of asparagus, and place asparagus spears in 1 bag.
3. Add chicken to remaining bag. Seal and chill at least 2 hours.
4. Drain chicken and asparagus, discarding marinade.
5. Place chicken on a lightly greased roasting pan.
6. Place asparagus in a lightly greased 13- x 9-inch pan.
7. Stir together reserved 1/2 cup soy sauce mixture, mustard, and sesame seeds.
8. Pour 1/2 cup mixture over chicken and remaining 1/4 cup over asparagus.
9. Bake chicken at 425 for 5 minutes.
10. Place asparagus in oven, and bake chicken and asparagus 10 minutes or until chicken is done. Cool, if desired.
11. Place separately in zip-top plastic bags, and chill 8 hours, if desired.
12. Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing.
13. * 1/3 cup pineapple juice may be substituted for the sherry.