“This is also an Epicurious recipe. Cannot wait to make it as it sounds delicious and healthy. I have posted the Mango sesame dressing separately. This recipe uses 1 1/4 cups of the dressing.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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