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Cheddar Chicken Ranch Salad

2 tsp. Caribbean jerk seasoning blend
4 (5 to 6 oz.) boneless, skinless chicken breast halves, preferably free range or organically raised
2 tsp. canola oil
2 cloves garlic, minced
4 slices Sargento® Limited Edition Deli Style Sliced Pasture-Grazed Cheddar Cheese, cut diagonally in half
8 cups mixed salad greens
1 cup grape or cherry tomatoes, halved if large
1/3 cup light or regular ranch salad dressing

Sprinkle seasonings over both sides of chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes per side or until chicken is cooked through. Arrange cheese over chicken; reduce heat to low. Cover; cook 1 minute to melt cheese.
Meanwhile, in a large bowl, combine salad greens, tomatoes and dressing; toss well and transfer to 4 plates. Cut chicken crosswise into thick slices; arrange over salads.