For the salsa, saute bell peppers and onion in butter in a large saucepan just until onion
is tender. Stir in black beans, corn, tangerine juice concentrate, jalapeno, lime juice,
cilantro, red pepper flakes, salt and black pepper. Bring to a simmer. Stir in bananas and
pineapple. Remove from heat. For the chicken, combine chicken and salad dressing in a
shallow dish and mix well. Marinate, covered in refrigerator for 2 hours or longer,
turning accasionally; drain. Spoon about 1/3 cup of the Cajun seasoning on a large plate.
Dust each chicken breast lightly with the seasoning on both sides. Heat on cast-iron
skillet over high heat until hot. Add butter. Saute the sweet and sour sauce. Spoon 1 cup
of the rice on each of 8 plates. Layer each serving of rice with 1 cup of the black beans.
Top with chicken. Serve with Mojo Salsa.