3/4 cup light asian sesame ginger vinaigrette dressing, divided
1 lb. boneless, skinless chicken breasts
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1 tsp. lime juice
1 Tbsp. chopped fresh cilantro
1 tsp. Asian red chili sauce
1 loaf (16 in.) French baguette, sliced lengthwise and cut into 4 pieces
1/2 cup thinly sliced cucumber
Toss carrots, radishes and 1/4 cup dressing in medium bowl; cover and set aside.
Pour remaining 1/2 cup dressing over chicken in large, shallow nonaluminum baking dish or resealable plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator 30 minutes, turning occasionally.
Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until chicken is thoroughly cooked, about 10 minutes. Cut into thin slices.
Strain vegetables and discard liquid. Combine Hellmann's® or Best Foods® Real Mayonnaise, lime juice, cilantro and chili sauce in small bowl. Evenly spread mayonnaise mixture on bread, then top with chicken, cucumber and marinated vegetables.