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

By jlauer

Ingredients

• •8 1/3-inch-thick rounds red onion
• •8 large shiitake mushrooms, stemmed
• •8 red radishes, trimmed, halved
• •4 baby bok choy, halved lengthwise
• •1 large orange bell pepper, cut lengthwise into 8 strips
• •1 1/4 cups Mango-Sesame Dressing (see below), divided
• •6 boneless chicken breast halves with skin
• •Nonstick vegetable oil spray
• ------- Mango-Sesame dressing
• •3/4 cup vegetable oil
• •3/4 cup Major Grey's mango chutney
• •6 tablespoons unseasoned rice vinegar
• •3 large garlic cloves, peeled
• •6 3/4 teaspoons soy sauce
• •1 1/2 tablespoons Asian sesame oil
• •1 1/2 teaspoons Dijon mustard
• •1 1/2 teaspoons dried crushed red pepper
• Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Cover and chill.

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.
•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.
•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.
•Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes.
•Arrange chicken breasts and vegetables on platter. Serve with remaining dressing.