Mix orange juice, Caribbean seasoning and 2 Tbsp. dressing until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 30 min. to marinate.
Meanwhile, toss lettuce with oranges, avocados, onions and peppers in large bowl. Refrigerate until ready to serve.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 7 to 8 min. on each side or until done (165ºF).
Place chicken on cutting board; top with cheese. Cover; let stand 2 to 3 min. or until cheese is melted. Slice chicken. Serve over salad drizzled with remaining dressing.
Chicken can be marinated up to 24 hours before grilling as directed.
Make it a meal with this low-calorie salad. The lettuce is high in vitamin A, and the red peppers and mandarin oranges team up to provide an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.