1 can (6-oz) frozen orange juice concentrate, thawed
1/2 tsp salt
4 skinless, boneless chicken breasts, pounded to 1/4-inch thickness
In a medium bowl, blend the salad dressing, orange juice concentrate and salt. Remove 1/3 of the mixture and save for basting.
Pierce chicken with a fork; add to the marinade and turn to coat well. Drain and discard the marinade.
Brush grill rack with oil. Grill chicken for about 15 minutes or until juices run clear. Baste frequently during cooking with the reserved marinade. If you prefer you can broil instead of grilling.