1. Toss spinach and romaine with peppers and oranges in large bowl.
2. Add dressing; mix lightly. Spoon onto platter.
3. Top with chicken; sprinkle with nuts and coconut.
How to Toast Coconut: Toasting coconut is easy. Just spread the coconut evenly onto bottom of shallow pan. Bake in 350°F oven 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as the coconut can easily burn!
Substitute: Substitute 1/2 lb. (225 g) cooked cleaned shrimp for the sliced grilled chicken.