Ingredients Jump to Instructions ↓

  1. 8 1/3-inch-thick rounds red onion

  2. 8 large shiitake mushrooms, stemmed

  3. 8 red radishes, trimmed, halved

  4. 4 baby bok choy, halved lengthwise

  5. 1 large orange bell pepper, cut lengthwise into 8 strips

  6. 1 1/4 cups Mango-Sesame Dressing, divided

  7. 6 boneless chicken breast halves with skin

  8. Nonstick vegetable oil spray

Instructions Jump to Ingredients ↑

  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. Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.

  3. 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.

  4. 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.

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


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