Marinated Chicken Strips With Honey-Mustard Dressing

• 3/4 c. soy sauce
• 1/3 c. sherry
• 1/4 tsp. ground ginger
• 2/3 c. honey
• 1/2 tsp. garlic powder
• 3 lb. asparagus
• 1/4 c. country Dijon mustard
• 7 c. torn bibb lettuce
• 4 c. torn iceberg lettuce
• Honey-Mustard Sauce
• 12 (4 oz.) boneless chicken breast halves, skinned and cut into 1/4-inch strips
• 1/4 c. sesame seed
• 7 c. torn romaine lettuce
• 6 tomatoes, cut into 6 wedges each

1. Combine first 5 ingredients in a 13 x 9 x 2-inch baking dish. Add chicken; cover and chill at least 2 hours.
2. Snap off and discard tough ends of asparagus spears and steam 8 to 12 minutes or until crisp-tender.
3. Cover and chill 1 hour.
4. Drain chicken, reserving 1/2 cup marinade; return chicken to baking dish. Combine mustard, sesame seed and reserved marinade and pour over chicken.
5. Bake at 350u0b0 for 30 minutes or until done, turning once. Remove from marinade and drain on paper towels.
6. Combine lettuces; place 1 1/2 cups on each of 12 serving plates.
7. Arrange remaining ingredients on lettuce and serve with Honey-Mustard Sauce.

soy sauce, sherry, ground ginger, honey, garlic powder, asparagus, country, bibb lettuce, torn iceberg lettuce, honey, chicken breast halves, sesame seed, torn romaine lettuce, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300109 (may not work)