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 the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 – 10 minutes. remove from the pan and allow to cool slightly. alternatively steam in a steamer. steam the green beans and asparagus spears until tender but still crisp; refresh in cold water. mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves. place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well. slice the chicken while still warm and add to the salad. pour over the dressing and toss to coat. serve in a large salad bowl, garnished with the baby salad leaves.