COMBINE oil, soy sauce, lime juice and ginger in shallow dish. Add chicken; cover with plastic wrap. Marinate 30 minutes in refrigerator, turning occasionally.
SPRAY grill grate with no-stick cooking spray. Heat grill to medium high. Heat 1/4 cup marmalade in microwave-safe bowl or measuring cup on MEDIUM until melted.
REMOVE chicken from marinade; discard marinade. Place chicken breasts on prepared grill. Cook 6 minutes. Turn, cook an additional 5 to 6 minutes or until no longer pink in center. Brush both sides with melted marmalade in last few minutes of cook time. Remove from heat. Tent with foil while making salad.
PLACE 1/4 cup marmalade and vinegar in a blender or food processor. Add oil in a steady stream with the motor running. Process until well blended. Season with salt and pepper. Combine greens, oranges, red pepper and onion slices in a large bowl. Toss with dressing.
DIVIDE salad between serving plates. Top each with a chicken breast. Garnish with chopped parsley and serve.