Jerk Chicken Salad

• 1/4 cup orange juice
• 1 Tbsp. Caribbean seasoning
• 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 8 cups loosely packed torn romaine lettuce
• 1 can (11 oz.) mandarin oranges, drained
• 1 avocado, chopped
• 1/2 cup slivered red onions
• 1/2 cup chopped red peppers
• 1/2 cup KRAFT Shredded Hot Habanero Cheese

1. Mix orange juice, Caribbean seasoning and 2 Tbsp.
2. dressing until blended.
3. Pour over chicken in shallow dish; turn to evenly coat both sides of breasts.
4. Refrigerate 30 min.
5. to marinate.
6. Meanwhile, toss lettuce with oranges, avocados, onions and peppers in large bowl.
7. Refrigerate until ready to serve.
8. Heat grill to medium heat.
9. Remove chicken from marinade; discard marinade.
10. Grill chicken 7 to 8 min.
11. on each side or until done (165 degrees F).
12. Place chicken on cutting board; top with cheese.
13. Cover; let stand 2 to 3 min.
14. or until cheese is melted.
15. Slice chicken.
16. Serve over salad drizzled with remaining dressing.

orange juice, caribbean seasoning, dressing, chicken breasts, torn romaine lettuce, mandarin oranges, avocado, slivered red onions, red peppers, cheese

Taken from www.kraftrecipes.com/recipes/jerk-chicken-salad-181530.aspx (may not work)