Directions

1. For marinade, in a small bowl combine salad dressing and soy sauce. Place chicken in a resealable plastic bag; add 1/4 cup of the marinade; refrigerate the rest to use as dressing. Seal bag; turn to coat chicken. Refrigerate 1 to 12 hours.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 minutes or until no longer pink (165°F). Chill chicken up to 24 hours, if desired.
3. For salad, in a large bowl combine cabbage and lettuce. Add snow peas, bell pepper and pineapple; toss. Drizzle with reserved dressing; toss to coat.
4. Slice chicken. Place salad on 4 salad plates. Arrange chicken slices on top of each salad, and serve.

Nutrition Information