| 1.
Make 3 diagonal slashes across each chicken
breast. Put the chicken into a shallow dish and
sprinkle all over with the Cajun seasoning. Cover
and let chill for at least 30 minutes.
2.
When ready to cook, brush a stove-top grill pan
with the corn oil over the chicken. Heat the pan
under high heat until it is very hot (sprinkle a
few drops of water into the pan and look for
immediate sizzle). Add the chicken and cook for
7-8 minutes on each side, or until thoroughly
cooked. If it is still slightly pink in the
center, cook for longer. Remove the chicken and
set it aside.
3.
Add the mango slices to the pan and cook for 2
minutes on each side. Remove and set aside.
4.
Meanwhile, arrange the salad greens in a salad
bowl and sprinkle over the onion, beet, radishes,
and walnut halves.
5.
Put the walnut oil, mustard, lemon juice, and salt
and pepper in a screw-top jar and shake until
well-blended. Pour over the salad and sprinkle
with the sesame seeds.
6.
Arrange the mango and salad on a serving plate and
top with the chicken breast and a few salad
greens.
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