Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine dressing ingredients and mix well. in a large bowl, combine vegetables and toss with half the dressing. divide vegetables onto 4 plates. in a non-stick skillet, heat sesame oil over medium heat. add chicken and stir-fry for 3 minutes. add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. stir in peanuts. top each plate of vegetables with warm chicken and peanuts. drizzle with remaining dressing. serve immediately.

Target recipe: combine the first 4 ingredients in a bowl. in another small bowl, whisk the mayonnaise and remaining ingredients; add to chicken mixture; stir gently to combine. garnish with additional chopped toasted pecans, if desired. *you may serve scoops of the chicken salad in individual pastry shells—use refrigerated piecrust dough to make your own or bake a package of frozen tart shells.