Instructions: * Note: One-third cup pineapple juice may be substituted for sherry.

Stir together first 5 ingredients; set 1/2 cup mixture aside. 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. 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 13- by 9-inch pan.

Stir together reserved 1/2 cup soy sauce mixture, mustard, and sesame seeds. Pour 1/2 cup mixture over chicken and remaining 1/4 cup over asparagus.

Bake chicken at 425 degrees 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 plastic bags, and chill 8 hours, if desired.

Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing.

For Honey-Mustard Dressing: Stir together all ingredients; cover and chill up to 3 days. (Makes 2 cups)

This recipe yields 6 servings.

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