Pour ½ cup dressing over chicken in large nonaluminum baking dish or plastic bag. Cover or close bag and marinate in refrigerator, turning occasionally, 30 minutes or up to 3 hours. Remove chicken and discard marinade. Grill or broil, turning once, brushing with remaining ¼ cup dressing, until chicken is done.
Arrange salad greens, sprouts and radishes in bowls. Top with Chicken. Drizzle, if desired, with additional dressing.