Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

Ingredients

• 4  baby bok choy halved lengthwise
• 6  chicken breast halves boneless with skin
• 8.3 inch onion red
• 1 large and orange peppers cut lengthwise into 8 strips
• 8  radishes red trimmed halved
• 8 large mushroom caps stemmed

Equipment

• baking sheet
• grill
• aluminum foil

Directions

1. Arrange all vegetables on large rimmedbaking sheet.
2. Brush vegetables lightlyon both sides with 1/3 cup Mango-Sesame
3. Dressing; sprinkle with salt and pepper.
4. Arrange chicken on sheet of foil.
5. Brushboth sides of chicken with 1/3 cup dressing,then sprinkle with salt and pepper.DO AHEAD: Vegetables and chicken canbe prepared 2 hours ahead.
6. Let stand atroom temperature.
7. Coat grill rack generously withnonstick spray and prepare barbecue(medium-high heat). Grill vegetables untiljust tender, turning occasionally, about 8minutes for onion rounds and 4 minutesfor mushrooms, radishes, bok choy, andpepper strips. Return all vegetables tosame baking sheet.
8. Grill chicken until cooked through, 5to 6 minutes per side.
9. Transfer chicken tocutting board.
10. Let stand 5 to 10 minutes.Cool 2 chicken breasts; wrap and chill for
11. Asian Chicken-Noodle Salad.
12. Arrange remaining 4 chicken breastsand vegetables on platter.
13. Serve withremaining dressing.
14. Per serving:546 calories,30 g fat,2 g fiber
15. Bon Appétit