Place thin-sliced chicken in a gallon sized food storage bag. Pour 1/2 cup salad dressing over chicken, seal the bag, and refrigerate for at least 1 hour or up to 8 hours.

For the Smokey BBQ Sandwich Spread:Whisk together 1/4 cup light mayonnaise, 1/2 cup BBQ sauce, and 1 teaspoon smoked paprika in a small bowl. Cover and refrigerate until ready to use. Can be made in advance and refrigerated for one to two days.

For the Creamy Italian Coleslaw:Just before you're ready to grill the chicken, place tri-color coleslaw mix and diced red onion in a large mixing bowl. Combine 1/4 cup light mayonnaise and 1/2 Italian salad dressing in a separate small bowl and pour over the coleslaw. Toss to combine. Place in refrigerator to chill while grilling chicken.

When ready to serve, remove chicken from marinade and grill over medium heat, basting with BBQ sauce on both sides. Grill until chicken is completely cooked through and no longer pink in center.

Serve on sandwich rolls with Smokey BBQ Sandwich Spread and Creamy Italian Coleslaw.