Grilled Asian Chicken With Bok Choy, Shiitake Mushrooms, And Radishes

1. 1

   Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.

2. 2

   Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.

3. 3

   Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.

4. 4

   Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.

5. 5

   Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.

6. 6

   Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.