1. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat chicken. Refrigerate 30 min. to marinate.
2. Heat barbecue to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 4 skewers; thread vegetables onto 4 additional skewers.
3. Grill all skewers 8 to 10 min. or until chicken is done and vegetables are crisp-tender, turning after 5 min. and brushing vegetables occasionally with remaining dressing.
4. Combine rice and olives. Serve with chicken and vegetables.
Cooking Know-How: Grilling separate skewers of vegetables and meat makes it easier to control the doneness of the food. Sometimes dense vegetables take longer to cook than the chicken, so the skewers of chicken can be removed from the barbecue first, if needed.