POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
HEAT greased grill to medium-high heat. Brush bok choy and peppers with 2 Tbsp. of the remaining dressing. Grill bok choy 1 min. or until slightly wilted and peppers 4 min. or until crisp-tender, turning occasionally. Remove from grill; set aside.
REMOVE chicken from marinade; discard marinade. Grill chicken 3 to 4 min. on each side or until done (165ºF), turning occasionally.
TRIM core from bok choy; discard. Chop remaining bok choy into bite-size pieces. Cut red pepper into small chunks and chicken into thin strips. Arrange bok choy, peppers, chicken, pea pods and carrots in rows on plate; top with nuts and remaining dressing.
