Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes
Be sure to reserve two grilled chicken breasts and a cup of Mango-Sesame Dressing to use in the Asian Chicken-Noodle Salad.
4 servings plus leftovers
June 2010
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, divided
- 6 boneless chicken breast halves with skin
- Nonstick vegetable oil spray
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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.
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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.
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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.
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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.
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Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
Read More http://www.bonappetit.com/recipes/2010/06/grilled_asian_chicken_with_bok_choy_shiitake_mushrooms_and_radishes#ixzz0uFMBiAA0
Ingredients
* 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
Preparation
*
Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and chill.
Leftovers:
Asian Chicken-Noodle Salad with Snap Peas
Ingredients
* 12 ounces sugar snap peas, strings removed oil
* 1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
* 1 tablespoon Asian sesame oil
* 2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
* 6 green onions, thinly sliced
* 1 cup Mango-Sesame Dressing
* Toasted sesame seeds (optional)
Preparation
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Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
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Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl.
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Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.
