In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon peanut oil for 3 minutes; drain. Add the red bell pepper; cook 4-6 minutes or until chicken is no longer pink. Drain and set aside. Open and pour the Asian chopped salad and ingredients in a bowl. Set aside dressing. Toss the salad, ingredients, bell pepper and chicken into a bowl. Pour dressing over chicken mixture and toss to coat. Spoon filling into open lettuce leaves. Serve and enjoy!