This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.
Recipe information
Yield
Makes 4 servings plus leftovers
Ingredients
Preparation
Step 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.
Step 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
Step 3
Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
Step 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.
Step 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 Noodle Salad.
Step 6
Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
Step 7
Editor’s note: This recipe has been updated as a part of our archive repair project.
Nutrition Per Serving
Recipe notes
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