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: place chicken, celery, onions, pineapple, and pecans in bowl. combine mayonnaise, chutney, lemon juice, curry powder, 1 tsp worcestershire sauce and hot sauce in small bowl. fold gently into salad. let sit in fridge for at least 1 hour for flavours to marry.