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: to prepare the dressing: mix together ranch dressing, bacon, green onion and parsley; set aside. for the base: chop romaine and radicchio then toss with spinach leaves. place across large serving platter or in serving bowl. to assemble: take the already prepared salad base and drizzling over the top the reserved salad dressing. over the dressing sprinkle the cheese and sunflower seeds. around the edge of the container (bowl or platter) alternate between a wedge of egg, small pile of chicken and small piles of diced tomatoes.