Shredded lettuce ... not just for tacos. Tossed with pineapple tidbits, red bell peppers, snap peas, and chicken, it makes an awesome Asian-inspired salad.

Asian Chicken Salad

Place chicken breasts in plastic bag; add 1/4 cup of the dressing.  Seal bag; turn to coat chicken.  Refrigerate 1 to 12 hours.

Coat grill rack with nonstick cooking spray.  Preheat grill to medium (300 degrees to 350 degrees).  Remove chicken from marinade; discard marinade.  Grill chicken 12 to 15 minutes or until tender and no longer pink (165 degrees). Chill chicken up to 24 hours, if desired.

Combine cabbage and lettuce in large bowl.  Add snow peas, bell pepper and pineapple; toss to mix.  Thinly slice chicken breast and add to salad.  Drizzle with remaining 1-1/2 cups dressing; toss to coat.