Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. 

Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. 

Remove bowl from over water. Cool lemon mousse base to room temperature.

Combine 1/4 cup cream and white chocolate in another medium metal bowl. 

Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. 

Cool white chocolate mousse base to room temperature.

Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. 

Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).

Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. 

Repeat layering 1 more time. 

Spoon strawberries over top of each parfait, if desired, and serve.

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.

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. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.

Arrange remaining 4 chicken breasts and vegetables on platter. 

Serve with remaining dressing.