grill the shrimp, fruit and bell pepper:
Peel and devein shrimp. Place in a large plastic zip-lock bag. Add 1/4 cup honey lime salad dressing. Let marinate in refrigerator for at least 2 hours.
Heat grill to medium high heat. When ready, brush one side of pineapple, nectarine and bell peppers with Honey Lime Salad Dressing. Place that side down on the grates. Brush other side with dressing. Grill until grill marks appear and flip. Repeat on other side.
Remove from grill and set aside.
Drain shrimp and discard marinade. Place in a grill basket or thread with a skewer. Note: if using wooden skewers, soak in water for 30 minutes prior to use.
Place on hot grill grates and cook approximately 3 minutes on each side until the shrimp is pink. Don't overcook. Remove from grill.
Assemble the salad:
Place salad greens on a large platter . Drizzle with salad dressing and sprinkle with salt and pepper. Lightly toss. Arrange salad in the center of the platter. Place shrimp, fruit and bell pepper on the platter.
Serve with chow mein noodles as a topping and extra salad dressing.